How you doing everyone it is barry here welcome to my virgin kitchen hope you are well I am
your self taught host and today as requested by Nicole bird we are making some French toast
super stonking classic indeed me and lizzie had a moment there and had to think to ourselves
did I do French toast before, there is over a thousand videos so I need a bit of slack
here but it turns out I have not I have done French toast rollups that are stonking indeed
I will leave a link in the description for that video so check it out afterwards but
classic French toast there are a few hints and tips I can give you we call it eggy bread
in the uk randomly but I like the name French toast but it is quite nice to nail a classic
and this is how I do it.
The first step to give you is get some decent quality bread ok if you just get regular bread
that is already sliced it is normally quite thin by getting your own stuff like that (this
is freshly baked) I went to the supermarket an hour ago you can cut it nice and thick
so if you get it about an inch thick each slice so worth it.
If you use thin bread too it will soak up the milk and egg mixture straight away and
just get bread lepracy or something like that not good my friends that basic mix our egg
is going into is a combination of eggs, so crack two eggs into a dish you can fit a piece
of bread in later on and some milk, semi skimmed milk I actually have a bit leftover and knocked
it on the floor.
But it is quite thirst quenching it is completely up to you what you add a lot of people go
crazy here I quite like the classic of vanilla extract just a tiny bit there and some cinnamon,
ground cinnamon but powdered sugar like icing sugar is really good as it dissolves through
if you use finer sugar or brown sugar it caramelises more you can really play around with it more
so get it all in one dish, whisk it all together until nice and consistent and speckled coloured
and just before we cook it up two questions from my last video, Thomas herard hi barry
could you do a video on microwaveable mug cakes I have done a whole playlist on mug
recipes, click up here for it and in the description too.
This comment got me a little bit is it skarasthlm I would love to see you make baklava on the
last video I did I embedded a comment like this that said can you show me how to make
baklava and I said I had already done it and gave you a link to that recipe but this person
in the nicest way is asking me to make baklava but I have answered that in the last video
ok.
Do not put your bread into that mixture just yet we concentrate on our frying pan we want
to get that slightly warm some people use vegetable oil some people use butter as it
gives it a slight golden colour and salty edge I like to use a combination of the two
so get it in there nice and melted through so then what you can do you have these thick
slices and a little bit of time with it it will not shrivel up straight away sit it in
there get it all nice and coated, flip it over and do the other side too, nice and soaked
and it is time to stick it in your pan and cook away until nice and golden brown on one
side turning it over cooking again it will cook a little faster with the pan being slightly
hotter then rest on kitchen towel.
Absolutely gorgeous, repeat those steps as many times as you need but that mixture does
get absorbed the quantities I am giving you which are all on my website, will give you
two decent slices of bread.
If you follow me on snapchat you would have seen my behind the scenes of making this it
is all golden brown with a custard like filling and I finished it off with strawberries, blueberries
and maple syrup.
Absolutely gorgeous.
So there we are then Nicola hope that was useful I will not eat it all as have to work
my way through this old chap right there, if you do make this recipe or any of my others
send me a picture and let me know how you get on I love to see it and some actually
suggested I put a gallery at the end of my videos of your attempts happy to do that let
me know what you think do not forget to subscribe for regular food fun, subscribe to my personal
channel barshens channel behind the scenes bits and bobs on social media and most importantly
let me know what you want to see next so it can form the next video and you can be the
next Nicole.
Oooh, see you next time, bye