Hi Bold Bakers! I love French toast, when you get it in a restaurant and it’s really
thick and soft on the inside. But do you ever try and make it at home and you don't get
the same results? Well I am going to share with you some tricks of the trade so that
you can make the ultimate French toast every single time. So what I want you to do after
this video is head over to BiggerBolderBaking.com, get the recipe, go into the kitchen, and whip
yourself up some French toast. So let’s talk bread. Now this is very important when
it comes to your French toast. You want to pick thick bread. You can use a Texas toast,
I have brioche here which is lovely and buttery, you can use challah, just whatever you use
make sure it is nice and thick so it soaks up all of that custard. So French toast, it’s
a very decadent dish, so what I like to do, just to go above and beyond, is butter each
slice of bread on both sides. This will make it nice and crispy and brown. So for French
toast it actually helps if your bread is a little bit stale, maybe a day or two old,
it will soak up the custard so much better. So that's our bread, now let's talk custard.
Now you want to start out in a nice wide dish because you're going to have to put your bread
in there. Now we’re going to mix up all of our ingredients. First things first are
our eggs. So we’re going to put some whole eggs in there, and then here's my secret ingredient,
some egg yolks. Now what this does is it creates a kind of an eggier custard, you know the
way you have a crème brûlée, or crème anglaise, this is what we’re creating in
this dish. So that’s that. Next we are going to add in some cream. Now you can use all-purpose
cream, that's totally fine, if you don't have cream, you can use half and half, and you
can use milk as well but cream just gives that extra level of richness. Then into this
we’re going to add a little bit of sugar for some sweetness, and then were going to
add in a little bit of cinnamon, this just gives lovely warmth to the dish. So the next
thing I'm going to add in is some vanilla extract, now this just adds lovely flavor
to your French toast. So in you go. And then with a whisk, just bring it all together.
This is a super simple custard, this dish could not be easier. I remember when I was
young in Ireland and my mum would whip up French toast for us and we just thought she
was some sort of culinary wizard. Okay so we have our custard, our bread is ready to
go, now it’s time to soak it. So I'm going to share with you a little chef’s secret
that you might not know. In restaurants they soak their French toast for maybe an hour,
two hours, even overnight in the custard. So then the next day when you order it, it
is thick and I’ is moist and it’s just absolutely delicious. So that's what we’re
going to do. But we’re actually only going to soak ours for half an hour. So what you
want to do is take your bread, lay it into your custard, and let it sit there for 15
minutes. And then once the 15 minutes is up, turn it over and let it soak up on the other
side. In my opinion the real key to ultimate French toast is the soakage. You want really
good soakage. That's why I like to leave mine for as long as I can. Okay so it’s been
half an hour, my bread has soaked all the way through, it is heavy with custard, which
is exactly what I want, now it is time to fry them off. So in a heavy bottomed saucepan,
over a medium to low heat, we’re going to add in some butter. Now the butter is just
going to help the French toast not to stick, but of course butter just makes everything
taste better, so why not? And then when the butter starts to bubble, and you got nice
heat in your pan, add in your French toast. Now just let your French toast sit there by
itself, don't move it, let it cook for around 3 minutes or so until it gets golden brown
on one side. Once it’s lovely golden brown on one side, go ahead, flip it over, and then
just cook it for another minute or two on that side until that's also golden brown.
So our French toast is looking rockstar but the very last thing we’re going to do is
pop it into the oven at 400º Fahrenheit or 200º Celsius for roughly 7-10 minutes just
to make sure that the egg is cooked the whole way through. So finally the wait is over when
the French toast comes out of the oven it is ready to be plated. So you probably know
this about me already but I'm pretty generous with my portions, so I am going to put 3 thick
slices of French toast one on top of the other, to create a mammoth stack of French toast.
For a little extra sweetness I love to add some fruit to it, so there's some strawberries
and a few fresh blueberries. Then of course, we need this guy, maple syrup. And a lot of
it. So be super generous with this, just keep going, I love my French toast to be drenched
in maple syrup. Fantastic. Okay so now one here to me because I want you to see why I'm
saying this is the ultimate recipe. Check that out. You see how thick that is? And the
custard has soaked all the way through. This is French toast perfection. Okay, time to
enjoy. This definitely deserves a happy dance. I love this recipe. Mm. This French toast
is thick, crispy in the outside and soft in the middle, it is the perfect way to start
a big and bold day. I hope you enjoyed this episode and I’ll see you back here really
soon, for more Bigger Bolder Baking.