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  1. Not enough custard to cover both sides for 8 pieces cause the 1st side will absorb all the liquid & nothing will be left for 2nd side Better option is to dip both sides in bowl- then put in pan. Been doing for 20 yrs.
    Broil 1 min. each then check. 4 min. your bread could already be burned to a crisp.

  2. This is not how you make french toast. First off the way it started was by a French king and having stale bread. If you use dry bread it soaks up the liquid quicker and it's not a Custard. It's just eggs, milk and seasonings. If your using bread that's still wet it won't absorb no matter what. I seriously can't believe people haven't figured this out yet. Also a big piece won't make it any better.

  3. Seeing them extra crispy french toasts come out of the oven makes you do a double-take …😯
    I quit fussing with cinnamon a long time ago I just dust it over the item before baking, it never seems to mix right in the custard.
    Good clip. ✌😁

  6. If you want bland mush, then do this. It wouldn’t have been fussy to let the bread slices counter-dry and the custard rest in the fridge, all the night before. These steps are crucial for the texture and flavor.

  8. I prefer Jacques Pepin's French toast recipe – you dip the bread into melted vanilla ice cream, bonus points if it's ice cream made with eggs. Fry them up, and you can serve the French toast on the plate with melted ice cream for a delicious sauce. No need for syrup!

  27. Makes really custardy french toast and the whole batch is all done at once which is nice.

    Also for the kiddos they make great freeze french toast sticks. Just chop them up and freeze them in a zip lock and toss them in a toaster over or air fryer for a few minutes.

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