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Claire Saffitz Makes Perfect Caramelized French Toast | Dessert Person

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Claire Saffitz Makes Perfect Caramelized French Toast | Dessert Person
Join Claire Saffitz as she whips up delicious caramelized French toast using her Made In Griddle. Perfect for the holidays or any time you’re hosting family and friends, this recipe combines rich flavors with a golden, caramelized finish. Watch, learn, and bring a touch of sweetness to your gatherings!
#clairesaffitz #frenchtoast #breakfast

Caramelized French Toast
Serves 4
Special Equipment: Griddle

4 large eggs
2 large egg yolks
½ cup whole milk
½ cup heavy cream
1 teaspoon vanilla extract
Pinch of ground cinnamon
Generous pinch of salt, plus more for serving
4 one-inch-thick slices challah bread, toasted until golden brown all over, cooled
2 tablespoons unsalted butter, divided
4 tablespoons granulated sugar, divided
Maple syrup, for serving

What’s for Dessert by Claire Saffitz is out now:
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Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Editor/Motion Graphics: Hal McFall

Animation Credits:
Character Designer/Animator/Backgrounds: Jack Sherry
Character Rigger: Johara Dutton

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46 Comments

  6. Y'all, please don't mispronounce challah like Claire does in this video. It's pronounced CHallah, with a "guttural" CH sound. It is NOT pronouced like the word "holla".
    The same goes for Chanukah. It is not "Hanukkah", it is Chanukah. The CH is there for a reason. It's the same sound as in Bach or loch. Please stop neglecting it.

  16. hi claire, love your recipes! here at the south hemisphire we are in the yellow fruits season! how about a jelly made with those kind of fruits so we can enjoy eating with the french toast like you guys do with mixed berries?

  17. I do my own version, where i substitute white sugar with coconut sugar in my milk and egg mix, and substitute vanilla extract for almond extract. Its amazing! But now im wondering if i should caramelized my coconut sugar like you did instead!

  19. I get so confused when you say "it isn't too sweet" as a selling point for foods whose hole purpose is to be indulgently sweet. @_@??? It's really bewildering! I think you said it four times in this video. I kind of think maybe you dislike sweet foods? <:(

  25. I remember my dad making French toast for my older brother (7 years older) when I was really little, like 4 or 5. I thought it was gross and wouldn't eat it 'cause I saw him put milk and eggs on bread. I would eat boiled or scrambled eggs, but I didn't have French toast until I was an adult. I ordered some from the restaurant my mom works for, and I finally understood what the fuss was all about. I love the channel, Claire, and i really love seeing the kitty cats!

  28. I made these this morning and it was legitimately the best french toast I've ever had. Nice crunchy outside, with soft and smooth custardy inside. The only thing I changed was I used my lebkuchen soice blend. I will definitely use this as my go-to from now on

  30. I KNOW this is a technique approach with the sugar. However, I would rather heat the cream enough which would alloww me to mix in the sugar for it to dissolve. Then add the cold milk and eggs and blend it.

    This would more evenly and EASILY, provide a that sugary goodness throughout the French toast. Still providing a nice crust.

    SUBSCRIBED!

  43. Cooking breakfast for a crowd can be a minefield. I once tried making matzobrei for a bunch of new friends bc my family had always loved it. While waiting for the expected mmms and yums, I instead had to wince at the "what is this, fried saltines?" commentary from the (non-Jewish) group. Total mortification.

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