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FRENCH TOAST
cook:
35 min
5,718,859 views This week on Basics, I'm showing you how to make classic French Toast.
6 Servings
US
original
metric
INGREDIENTS
For the Classic French Toast
1 Thick of bread (white country loaf, challah, french brioche, or chocolate babka)
Classic French Toast Custard or Fancy French Toast Custard (see below)
2 tbsp Butter, melted
Maple syrup, for serving
Butter, for serving
For the French Toast Casserole
1 cubes Brioche loaf, cut into
Classic French Toast Custard or Fancy French Toast Custard (see below)
handful of pecans
4 tbspbutter, melted
3 tbsp brown sugar
1 tsp cinnamon
pinch kosher salt
Butter, for serving
Maple syrup, for serving
For the Classic French Toast Custard
1 ½ cups whole milk
2 large eggs
3 ½ tbsp granulated white sugar
1 ½ tsp real vanilla extract
½ tsp ground cinnamon
½ tsp nutmeg
For the Fancy French Toast Custard
1 ½ cups half & half or heavy cream
3.5 egg yolks
3 ½ tbsp dark brown sugar
1 ½ tsp vanilla paste or one scraped vanilla bean
½ tsp nutmeg, grated
1 Zest lemon or orange
Splash of bourbon, rum, or brandy
For the Tangy Butter for Chocolate Babka Toast (Optional)
8 ounces cream cheese (room temperature)
3 tbsp white sugar
1 pinch kosher salt
DIRECTIONS
1.
For the Classic French Toast
1.
Start by cutting your bread of choice into thick slices. Place onto a wire rack set in a rimmed baking sheet. Leave out overnight uncovered, or preheat the oven to its lowest temperature and place the bread in for 15-20 minutes, flipping halfway through. Either way, your bread should be nice and dry.
1 Thick of bread (white country loaf, challah, french brioche, or chocolate babka)
2.
For the Classic Custard
1.
In a large bowl combine whole milk, large eggs, granulated white sugar, real vanilla extract, ground cinnamon and nutmeg. Whisk together until combined and no streaks of egg remain.
1 ½ cups whole milk
2 large eggs
3 ½ tbsp granulated white sugar
1 ½ tsp real vanilla extract
½ tsp ground cinnamon
½ tsp nutmeg
2.
For the Fancy French Toast Custard,
1.
In a large bowl combine half & half or heavy cream, egg yolks, dark brown sugar, vanilla paste or one scraped vanilla bean, freshly grated nutmeg, lemon or orange zest, and a splash of either bourbon, rum, or brandy. Whisk together until fully combined.
1 ½ cups half & half or heavy cream
3.5 egg yolks
3 ½ tbsp dark brown sugar
1 ½ tsp vanilla paste or one scraped vanilla bean
½ tsp nutmeg, grated
1 Zest lemon or orange
Splash of bourbon, rum, or brandy
2.
Once the custard is ready, pour it into a cake pan or pie plate. Grab a piece of thickly cut bread and drop it into the custard, letting it sit for 20-30 seconds on each side.
Classic French Toast Custard or Fancy French Toast Custard (see below)
3.
Heat melted butter in a non-stick skillet over medium heat. Add the soaked bread to the skillet and let the bread fry for 3-5 minutes on each side, until golden brown.
2 tbsp Butter, melted
4.
Place onto a wire rack set in a rimmed baking sheet in a 350°F oven while you cook all of the pieces.
5.
Once every piece of toast is complete, stack on a plate, topped with butter and maple syrup.
Maple syrup, for serving
Butter, for serving
6.
For the Tangy Butter for the Chocolate Babka
1.
Whip together room temperature cream cheese with sugar and a pinch of salt.
8 ounces cream cheese (room temperature)
3 tbsp white sugar
1 pinch kosher salt
2.
For the French Toast Casserole
1.
Start by cutting a large loaf of brioche bread into large cubes. Generously butter a casserole dish, making sure to get every inch. Fill the dish with the pieces of bread cubes.
1 Brioche loaf, cut into
2.
For the Casserole Custard,
1.
Into a large bowl goes whole milk, large eggs, granulated white sugar, real vanilla extract, and ground cinnamon and nutmeg. Whisk together until combined and no streaks of egg remain.
1 ½ cups whole milk
5 large eggs
3 ½ tbsp granulated white sugar
1 ½ tsp real vanilla extract
½ tsp ground cinnamon
½ tsp nutmeg
2.
Then pour the custard evenly all over the bread cubes, making sure that every piece is saturated. For good measure, give it a nice messy toss for even custard distribution.
3.
Wipe down any mess created from tossing the bread cubes, then cover the dish with a lid. Place in the fridge overnight to bake the next day, or you can bake it immediately.
4.
When ready to bake, prepare the topping. In a small bowl, combine melted butter, brown sugar, cinnamon and a pinch of kosher salt. Whisk until completely combined then set aside.
4 tbsp tbspbutter, melted
3 tbsp brown sugar
1 tsp cinnamon
pinch kosher salt
5.
Chop a handful of pecans then scatter across the top of the casserole. Then drizzle evenly with the brown sugar butter mixture. Top it off with a few generous pinches of turbinado sugar.
handful of pecans
6.
Place into a 350°F oven for 35-45 minutes, rotating halfway through baking. Remove when golden brown. Let rest for at least 10 minutes.
7.
After 10 minutes, slice and serve, topping with butter and maple syrup.
Butter, for serving
Maple syrup, for serving
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