Last time we covered breakfast foods, it was all about giant pancakes made by a robot. Today, Dan is alone in his home kitchen talking about another breakfast heavy hitter: French toast.
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I ❤ Dan's segments so much, I learn a ton about cooking/food from these short videos.
I like raisin bread
Random but yes, we used to watch Stomp every year in band in middle school, what a throwback 😂
This is the absolute best French Toast I have ever made or eaten in my life!!!
Nice
my ideal French toast is pretty much the basic recipe with eggs, milk or half&half, sugar or honey, and a bit of cinnamon and nutmeg. What is more important than the specifics of the custard base, though, is the thickness of the bread and the length of time for the soak. Unlike with a lot of very traditional recipes for pain perdu, which can often call for a relatively brief soak, I soak it for however long it takes to fully soak the bread and rob it of all semblance of structural integrity. Basically, get your fish spatula ready, because you'll be needing it to retrieve the fully saturated bread from the custard bath. Then griddle at a low temperature until the exterior is nicely set and just starting to brown and the interior is still quite soft. I tend to set my oven to keep warm at around 150 degrees Fahrenheit, which helps give the custard a bit more heat to set up, but due to the somewhat frequent opening of the oven to add more slices, doesn't get hot enough to set it firm. The other rather important thing is the bread thickness. You should use bread no thinner than 3/4 inch and no thicker than 2 inches. Bread that is too thin won't allow you enough time to get the exterior cooked properly before the interior has set hard while bread that is too thick can be quite challenging to fully saturate with custard.
As a bonus tip: if you've got some leftover hotdog buns, they can be repurposed with reasonable effectiveness into French toast. Just remember to slice off the very top of the bun if they're side-split, or if you use top-split buns, then all you have to do is slice off the very edge from the buns that were at the edges of their pans. You need exposed bread crumb to soak in the custard more effectively. The soft and slightly sweet hotdog buns are great for French toast and you almost always have leftover buns because of the intentional mismatch between the number of units in hotdog packs and bun packs. In the case of my family, we typically end up with an even higher incidence of this, as leftover hotdogs frequently end up chopped and added to baked beans, so finding a good use for the leftover buns is a real bonus. Other, other bonus tip: if you don't have a preferred butcher that makes good hotdogs in your area but you happen to live nearby a Lowe's Foods, check and see if your location has a Sausage Works. Their sausages and particularly their Franktacular hotdogs are excellent.
Add an Oz of navy rum to make this elite 🍹
French Toast recipe is behind a paywall… Cool…
quick question, any Germans around here? I never saw anything alike in Germany nor here, in Austria and never had anything similar except "Arme Ritter" which is salty and used for soups or a side dish for spinach. Both not really a breakfast thing.
one or two drops of Fiori di sicilia extract along with the vanilla ….big taste.
Hey Dan, I've been making French Toast the sheet pan way for years! I have not and will not use blue food coloring! Always love seeing you!😍
But how is this breakfast?
I could not understand you. Slow down. Thank you.
Greek Easter bread in my house,gotta use your recommendations for the custard and method of cooking 🧑🍳
Thé Bon Appétit Milk Bread recipe is the bomb!
Dan, you are my favorite bread.
I tried oven method and also tried a light toast king in the toaster and I liked the toaster method better
Dan's cat is called My Master but in Spanish ? cool name for a cat. very true
I'm very sad that not even once did you ever consider leaving out sugar and vanilla. That isn't a thing I can face first thing in the morning; that is firmly into dessert territory. :-/
Leftover pizza ala internet shaquille is my favorite french toast bread for its uniqueness and it’s ability to revitalize old pizza that would otherwise be microwaved into suckiness
Great video! I love Dan!
Your cat overgrooms her arms too?
Sourdough bread! 👍🏻👍🏻👍🏻
Question: for Lan's recipe, do you do the dry/bake bread first or it looks like just fresh from the package?
Answer: Yes!
The bone isn’t good, I want custard all the way through, that’s why the 1st method you showed is superior to the last method.