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ULTIMATE FRENCH TOAST | WITH BABISH
cook:
72 h
370,345 views Babish's ultimate french toast - Classic and Brûléed
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Toast
For the Pain de Mie
For the Poolish
150 g (00) flour
150 g milk
¼ tsp instant yeast
For the Dough
289 g whole milk
525 g bread flour
27 g granulated sugar
14 g kosher salt
3.4 g instant yeast
1.7 g diastatic malt powder
40 g unsalted butter, room temperature
For the Toppings
For the Preserved Lemon Blueberry Compote
¼ preserved lemon, finely chopped
2 cups blueberries
1 cup granulated sugar
pinch of salt
fresh lemon juice, to taste
splash of vanilla extract, optional
For the Red Miso Maple Syrup
1 cup real maple syrup
1 tbsp red miso
splash of mirin
splash of spiced rum, optional
2 tbsp unsalted butter
For the Crème Fraîche Chantilly
1 cup heavy cream
¼ cup Crème fraîche
1 tbsp sugar
1 tsp kosher salt
½ tsp vanilla extract
For the Assembly
For the French Toast Custard
6 large egg yolks
1 ½ cups whole milk
1 ½ cups heavy cream (or 3 cups half and half)
1 orange, zest
2 tbsp granulated sugar
1 tsp vanilla extract
½ tsp nutmeg
½ tsp cardamom
½ tsp cinnamon
For the Classic French Toast
Blueberry compote
creme fraiche chantilly
red miso maple syrup
powdered sugar
For the Bruleed French Toast
½ cup unsalted butter
1 cup dark brown sugar
powdered sugar
TOOLS
Babish mixing bowl
Babish tiny whisk
kitchen timer, recommended
kitchen scale, recommended
Babish measuring cups and spoons set
plastic wrap
stand mixer with dough hook attachment
whisk attachment or
hand mixer
fridge
rolling pan
13 ” Pullman loaf pan with lid
13 Pullman loaf pan no lid
oven
bread knife
wire cooling rack
Babish saucepan
rubber spatula
Babish tiny whisk
blender
high walled rimmed baking sheet
spatula
nonstick rimmed baking sheet
offset spatula
sifter
DIRECTIONS
1.
For the Pain de Mie
1.
For the Day 1
1.
For the Poolish
1.
In a medium mixing bowl, combine flour, milk, and yeast until fully hydrated. Cover and ferment at room temperature for 12-24 hours until bubbly and fragrant.
150 g (00) flour
150 g milk
¼ tsp instant yeast
Babish mixing bowl
Babish tiny whisk
Babish measuring cups and spoons set
kitchen scale, recommended
kitchen timer, recommended
plastic wrap
2.
For the Dough
1.
For the Day 2
1.
In the bowl of a stand mixer, combine Poolish, milk, flour, sugar, salt, yeast, and malt powder. Mix until a shaggy dough forms.
289 g whole milk
525 g bread flour
27 g granulated sugar
14 g kosher salt
3.4 g instant yeast
1.7 g diastatic malt powder
For the Poolish
Babish mixing bowl
stand mixer with dough hook attachment
kitchen scale, recommended
Babish measuring cups and spoons set
2.
Add butter gradually, mixing until fully incorporated before each addition.
40 g unsalted butter, room temperature
Babish mixing bowl
stand mixer with dough hook attachment
Babish measuring cups and spoons set
kitchen scale, recommended
3.
Knead 10-12 minutes total until smooth, elastic, and well-developed.
For the Dough
4.
For the Cold Ferment
1.
Shape into a tight ball, place in an oiled bowl, cover, and refrigerate for 16 hours.
For the Dough
Babish mixing bowl
plastic wrap
fridge
2.
For the Day 3
1.
For the Second Ferment
1.
Generously butter the Pullman pan.
13 ” Pullman loaf pan with lid
2.
Shape cold fermented dough into a tight log and place seam-side down in a buttered Pullman pan. Cover with plastic wrap AND the lid, then refrigerate for another 12 hours.
For the Dough
rolling pan
13 ” Pullman loaf pan with lid
plastic wrap
kitchen timer, recommended
3.
Let rise at room temperature 60-90 minutes or until 80-85% of the pan height.
For the Dough
13 ” Pullman loaf pan with lid
4.
Meanwhile, preheat the oven to 450° F.
oven
5.
For the Baking
1.
Bake at 450° F with the lid on for 10 minutes.
For the Dough
oven
13 ” Pullman loaf pan with lid
2.
Then, reduce the heat to 400° F and bake for 25 minutes.
oven
13 ” Pullman loaf pan with lid
3.
Remove the lid and finish baking for 10-15 minutes more.
For the Pain de Mie
13 Pullman loaf pan no lid
4.
Allow to cool for at least 4 hours before slicing.
For the Pain de Mie
wire cooling rack
5.
For the Toppings
1.
For the Preserved Lemon Blueberry Compote
1.
Combine blueberries, sugar, preserved lemon, and salt in a saucepan.
2 cups blueberries
1 cup granulated sugar
¼ preserved lemon, finely chopped
of salt
Babish measuring cups and spoons set
Babish saucepan
rubber spatula
2.
Bring to a simmer and cook 5-10 minutes until berries break down
For the Preserved Lemon Blueberry Compote
Babish saucepan
rubber spatula
3.
Taste and adjust with lemon juice and vanilla.
fresh lemon juice, to taste
splash of vanilla extract, optional
Babish saucepan
rubber spatula
4.
Cool slightly before serving.
For the Preserved Lemon Blueberry Compote
5.
For the Red Miso Maple Syrup
1.
Combine all ingredients in a saucepan.
1 cup real maple syrup
1 tbsp red miso
splash of mirin
splash of spiced rum, optional
2.
Heat gently to a bare simmer, whisking constantly until smooth.
3.
Remove from heat and keep warm until ready to serve.
4.
For the Crème Fraîche Chantilly
1.
Combine all ingredients in the bowl of a stand mixer using the whisk attachment or using a hand mixer.
1 cup heavy cream
¼ cup Crème fraîche
1 tbsp sugar
1 tsp kosher salt
½ tsp vanilla extract
stand mixer with dough hook attachment
whisk attachment or
hand mixer
Babish mixing bowl
Babish measuring cups and spoons set
2.
Whip to stiff peaks.
For the Crème Fraîche Chantilly
stand mixer with dough hook attachment
whisk attachment or
hand mixer
Babish mixing bowl
3.
Refrigerate until ready to serve.
For the Crème Fraîche Chantilly
fridge
4.
For the French Toast Custard
1.
Add all ingredients to a blender.
6 large egg yolks
1 ½ cups whole milk
1 ½ cups heavy cream (or 3 cups half and half)
1 orange, zest
2 tbsp granulated sugar
1 tsp vanilla extract
½ tsp nutmeg
½ tsp cardamom
½ tsp cinnamon
blender
2.
Blend until completely smooth and evenly spiced.
blender
3.
For the Toast Assembly
1.
Slice cooled loaf into 1 ½ inch thick slices.
For the Pain de Mie
bread knife
2.
Leave the slices uncovered overnight or bake at 200° F for 1 hour until dry on the outside but soft on the inside.
For the Pain de Mie
high walled rimmed baking sheet
oven
3.
Arrange the bread slices in a high-walled rimmed baking sheet.
For the Pain de Mie
high walled rimmed baking sheet
4.
Pour custard evenly over slices.
For the Pain de Mie
For the French Toast Custard
high walled rimmed baking sheet
blender
5.
Flip halfway through soaking.
6.
Soak 30-45 minutes, depending on dryness and preference.
7.
For the Classic French Toast
1.
Heat butter in a skillet or griddle over medium heat.
½ cup unsalted butter
2.
Fry soaked slices until deeply golden on both sides.
3.
Serve immediately with Blueberry Compote, Crème Fraîche chantilly, Red Miso Maple Syrup, and powdered sugar.
Blueberry compote
creme fraiche chantilly
red miso maple syrup
powdered sugar
4.
For the Brûléed French Toast
1.
Preheat oven to 375° F
2.
Melt butter and brown sugar together until smooth.
1 cup dark brown sugar
3.
Spread evenly on a nonstick rimmed baking sheet.
4.
Arrange soaked bread slices directly on the sugar layer.
5.
Bake at 375 °F for 25 minutes.
6.
Flip slices brulee-side up onto a rack or a clean sheet.
7.
Bake for another 10-15 minutes (or broil briefly) until sugar is glassy and crisp.
8.
Serve topped with Blueberry Compote, Crème Fraîche Chantilly, Red Miso Maple Syrup, and powdered sugar.
Blueberry compote
creme fraiche chantilly
red miso maple syrup
powdered sugar
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