French Toast | Basics with Babish

Avaldati 18 juuni 2020
Trying to up your breakfast game? Try this quick and easy french toast recipe from the Quicker Picker Upper. Keep an eye out for another quick recipe brought to you by Bounty coming soon. Proud to partner with Bounty who, together with Feeding America, is helping to provide 10 million meals to people in need. For more info, click here: www.feedingamerica.org/about-us/partners/covid-19-response-partners/bounty
Recipe:
Classic French Toast Ingredients
-Thick slices 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
French Toast Casserole Ingredients
-Brioche loaf, cut into 1” cubes
-Classic French Toast Custard or Fancy French Toast Custard (see below)
-Handful of pecans
-Turbinado sugar
-4 Tbsp butter, melted
-3 Tbsp brown sugar
-1 tsp cinnamon
-Pinch kosher salt
-Butter, for serving
-Maple syrup, for serving
Classic French Toast Custard Ingredients
-1 ½ cups whole milk
-2 large eggs
-3-4 Tbsp granulated white sugar
-1-2 tsp real vanilla extract
-½ tsp ground cinnamon
-½ tsp nutmeg
Fancy French Toast Custard Ingredients
-1 ½ cups Half & Half or heavy cream
-3-4 egg yolks
-3-4 Tbsp dark brown sugar
-1-2 tsp vanilla paste or one scraped vanilla bean
-½ tsp nutmeg, grated
-Zest 1 lemon or orange
-Splash of bourbon, rum, or brandy
Tangy Butter for Chocolate Babka Toast Ingredients (Optional)
-8 ounces cream cheese (room temperature)
-3 Tbsp white sugar
-1 pinch kosher salt
Classic French Toast Method:
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.
2. For the classic custard, in a large bowl combine 1 ½ cups of whole milk, 2 large eggs, 3-4 tablespoons of granulated white sugar, 1-2 teaspoons of real vanilla extract, and ½ teaspoon each of ground cinnamon and nutmeg. Whisk together until combined and no streaks of egg remain.
3. For fancy french toast custard, in a large bowl combine 1 ½ cups of half & half or heavy cream, 3-4 egg yolks, 3-4 tablespoons of dark brown sugar, 1-2 teaspoons of vanilla paste or one scraped vanilla bean, ½ teaspoon of freshly grated nutmeg, the zest of a lemon or orange, and a splash of either bourbon, rum, or brandy. Whisk together until fully combined.
4. 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.
5. Heat 2 tablespoons of 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.
6. Place onto a wire rack set in a rimmed baking sheet in a 350°F oven while you cook all of the pieces.
7. Once every piece of toast is complete, stack on a plate, topped with butter and maple syrup.
8. For a tangy butter for the chocolate babka, whip together 8 ounces of room temperature cream cheese with 3 tablespoons of sugar and a pinch of salt.
French Toast Casserole Method:
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 dish with the pieces of bread cubes.
2. For the custard, into a large bowl goes 1 ½ cups of whole milk, 5 large eggs, 3-4 tablespoons of granulated white sugar, 1-2 teaspoons of real vanilla extract, and ½ teaspoon each of ground cinnamon and nutmeg. Whisk together until combined and no streaks of egg remain.
3. 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.
4. 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.
5. When ready to bake, prepare the topping. In a small bowl, combine 4 tablespoons of melted butter, 3 tablespoons of brown sugar, 1 teaspoon of cinnamon and a pinch of kosher salt. Whisk until completely combined then set aside.
6. 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.
7. 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.
8. After 10 minutes, slice and serve, topping with butter and maple syrup.
Music by Chillhop: chillhop.com/listen
Blue Wednesday - "'Sweet Berry Wine", "Murmuration (feat. Shopan)"
soundcloud.com/bluewednesday
Listen on Spotify: bit.ly/ChillhopSpotify

Kommentaarid

  • 3:47 tried to eat holding my fork like a normal person 4:01 gave up

  • why the fuck is this in real engineering's aviation playlist

  • Is it fixable if it gets too soggy

  • I just stick a baguette in the toaster...

  • I just hate it when i'm pouring honey and miss the plate like that

  • Heck. I made the first custard while watching the video continuously pausing... Then I was done he made the up grade version and I totally regret not watching the whole video before started cooking 😞😭

  • I thought it was a honey ad read 0:13

  • If someone is allergic to nutmeg what can you use to replace it?

  • Second time making french toast. Dope recipe, came out great :D

  • I like that binging with babish gets more normal sponsorships and all these other EEcloners

  • The French toast casserole reminds me of bread pudding, although I think you have to butter the bread, cover the base and sides of the dish, and then keep adding the custard then a layer of bread then more custard until it's full. I say I think because I've only made it once at least 5 years ago in food tech. I remember it having to be in the oven for 45 mins because it was a 1hr class in the middle of the day, so we couldn't stay a bit later to finish if needed, so we had less than 15 mins to butter the bread, make the custard, and put it in the dish, which is very difficult to do when your in a classroom with 20 people.

  • Needs browned butter.

  • Just saw a baking with Babish ad while watching a baking with Babish video

  • bread pudding

  • Too much nutmeg. Use a 1/4 teaspon.

  • thank you

  • This was the first time I’m cooking along with Babish instead of binging every single episode while I eat a salad or frozen appetizer. My kitchen smells like a cinnabon, dude. I wanted to do something with the remainder of some homemade bread I made last week, which ends up more in chunks than intact slices when I try to cut it, which makes it all the better for french toast. Of course I had to search for a basic custard recipe from my favorite cooking show. Now that my kitchen has new furniture and has been arranged in a way that it’s easier for me to cook in, I look forward to Cooking Along with Babish instead of Binging with Babish more often. Was that part of my incentive for the rearrangement? I’ll never tell xoxo

  • I like my French Toast savoury,.

  • You made bread pudding, I'm going to make the bread pudding

  • What happened to Babish? He has gone backwards in video production... shoulders down camera and overdubbed in post production? That’s how beginners do it, not seasoned professionals like Babish. Sure, he got the basics of French toast down but that’s about it. He has turned the art of cooking in to a robotic exercise. I’m truly disappointed.

  • Still waiting for you suck at cooking's comment

  • Slap some peanut butter on there and experience perfection

  • Ok I know no one cares, but I made my first loaf of bread today, I even made my own flour out of horse feed! It’s ciabatta if anyone wants to know :)

  • Me:French toast I wonder if I’ll see what my mother taught me how she made them After the video:everything I knew about French toast is a lie

  • This fucking hurt me to watch while drunk.

  • When he poured the honey I thought he was sponsored by honey

  • Hell yeah, the apex of breakfast food for me

  • So~ cinnamon substitutes? Cu~z~ my mom's allergic

  • Bruh why is this video is on Real Engineering's Aviation playlist?

  • Wait so im NOT supposed to add the egg shells

  • Shouldve went sour dough

  • Babish did you know when you spill maple syrup and just use a paper towel like bounty it will still be sticky so just use a wet tissue then use Bounty

  • vgnhchhmjvbhj,hb

  • Isn’t “French toast casserole” just bread pudding

  • wait these are french toasts i didnt even know but i made them ofcourse i didnt just pop in my head like lets do this and itll turn out like what we see there but my mom used to make them and they were sooo good

  • This is not French toast.... This is something similar to French toast but it is not French toast

  • People always putting nasty ass pecans on everything to screw it up 🙄

  • When u spilled maple syrup, u lick it... dont wipe!!!

  • I know Babish has sponsor money, but wasting that syrup is one of the many culinary sins that could be committed.

  • This doesn't look very anabolic

  • This was on a Playlist about aeronautical engineering. Why?

  • Gonna try French toast with brioche for the first time today! I sadly don't have a big enough loaf to do the casserole, but that is a thought for the holidays!

    • It was delicious! Definitely will be trying the casserole for the holidays!

  • Weed rat stew from Shrek

  • 1:43 i ussaly Use the shells, they give the custard a nice crunge and are a while Lot Calcium

  • I looked up how to make French toast this morning, now I have to Wait until tomorrow for my bread to get stale

  • You should make poffertjes its a lot of really small pancakes basically you put butter and syrup just like pancakes

  • We in holland call this wentelteefjes

  • Who is here because they are craving French toast at midnight 🙋😬✨

  • I already miss "Binging with Babish" :(

  • Day old Doughnuts work nice too 😉

  • White people always doing extra smh

  • The "pain perdu" (lost bread: because it's the old hard bread from yesterday, recipe created for no waste in middle age) is now used as a dessert in restaurant as a classic but modern "chaud/froid" (hot and cold) because it's usually served with a ball of vanilla's ice cream. You have to try this, so easy yet so good, try to enjoy it the same way the french do Have a good meal :)

  • Once your French toast is French toasted... lol

  • Who else loves his intros

  • Gordon Ramsay 2.0 no hate

  • I making it today!

  • Am I the only one who has peanut butter in the bread? By the way, when eating French Toast, you can use a fork to poke holes into it so that the syrup can go inside the bread.

  • Why is this in real engineering’s playlist about aviation?

  • Me: “Alright time to go on a diet! No more turning back I’m pumped!!” Babish and his French Toasts: “ It’s free real estate!”

  • 1:40 This is where I've been doing it wrong. I always included the shells.

  • Where I am we call them: soldiers breakfast

  • Me I can cook good my houses burnt walls no you cannot SO watch this man and learn

  • French toast Whisk eggs in bowl Dip one side of fresh white bread Turn bread Dip other side Fry in frypan

  • But...why is this in real engineering’s aviation playlist

  • CINNAMON BABKA!

  • Why is this in Real Engineering's Aviation playlist?

  • Greg doucette would like to know your location

  • My poor Canadian heart, you just wasted some maple syrup ;-;

  • Corner piece gang!

  • No salt????

  • I've never had French toast until I went to basic training, and this video came out while I was still training. All I'm saying is, I'm making French toast when I finish AIT.

  • okay but CAN WE JUST ADMIRE HIS EGG-CRACKING SKILLS?!

  • Oh yeah yeah

  • Bounty paper towels is the only sponsor i use lol.

  • Turn on subtitles at 2:15. You won’t regret it.

  • Who else got his ranch ad before coming here

  • Theres nothing basic about this

  • Hey Babish buddy you need to not let youtube do auto generated captions cause when you said yolkieness youtube wrote it as yo penis

  • You should call the recipe by real name : Pain perdu !!! But why do You add all that things ? No sauce, no strawberries !! Just sugar and it will be fine ! Good job thought

  • Creativity with GGR. Subscribe

  • Lol all we do is beat some eggs and dip the (pre sliced) bread in it and then put it in whatever pan to basically fry the eggs that are now in the bread. Turns out pretty great!

  • Got an ad for Babish x Hidden Valley before watching this 😀

  • these are the greatest. ever.

  • dude got sponsored by BOUNTY???

  • Eggy Bread and French Toast are different things.

  • This is porn. I love it.

  • I just got your add with Hidden Valley Ranch for the first time, on your own video

  • Thanks for clarifying that you’re supposed to discard the egg shells! I’ve been wondering what I’ve been doing wrong!

  • A bit of almond extract is also nice.

  • Beginning to hate bounty sponsership. Willfully wasting food is something i cant condone.

  • Ima cook French toast tomorrow

  • Wow, what a way to show sponsor's advertisement. 😂

  • Just made this with croissants and it was amazing

  • Breakfast ??? This is more like a dessert xD

  • I really liked the casserole idea. When you started chopping those pecans I knew you were right on track

  • "I missed the plate by a wide margin" 🤦‍♂️ just for that I wouldn't pay you xD

  • 1:23 "as low as it will go" Me an intellectual: turns off the oven.

    • Broke:. Turning off oven Woke: Putting oven in freezer

  • Why is this on the real engineering aviation playlist

  • I can picture how that babka and creme fraiche tastes in my mind and I want it so badly.

  • Great job Bounty paper towels 👌🏻I will try this recipe. Greetings from Scotland ♥️