Classic Recipe 
Last edited:
The TASTIEST French Toast You'll Ever Make - Classic Recipe
- Thread starter GoonMe_IcantImagine
- Start date
Ive had many different versions of french toast. This one is by far the tastiest
Last edited:
Flexington
All Star
Nice work! You're staying consistent on these uploads and your editing/camera work is continuing to improve.
My personal tips are:
Trust me you won't want to go back to the regular way after perfecting those tips
My personal tips are:
- Only use cream or half/half instead of milk, and only use the yolks to basically make a custard to avoid eggy edges
- Challah bread or brioche (unsliced preferred so I can make them as thick as I want - a bit over an inch)
- When they're cut that thick gotta cook them on medium to make sure they cook all the way through without burning
- Add a bit of sugar on them before flipping so they're caramelized (gotta enough oil & butter in the pan)
Trust me you won't want to go back to the regular way after perfecting those tips
Nice work! You're staying consistent on these uploads and your editing/camera work is continuing to improve.
My personal tips are:
- Only use cream or half/half instead of milk, and only use the yolks to basically make a custard to avoid eggy edges
- Challah bread or brioche (unsliced preferred so I can make them as thick as I want - a bit over an inch)
- When they're cut that thick gotta cook them on medium to make sure they cook all the way through without burning
- Add a bit of sugar on them before flipping so they're caramelized (gotta enough oil & butter in the pan)
Trust me you won't want to go back to the regular way after perfecting those tips
brehtheren Theres many different ways to make this and im always interested in trying new recipes
Ill try the half and half. I tried using cream before and didn't like it as much but half and half might work
I kinda like those eggy edges though so egg yokes are a must for me
Never tried it with challah or brioche so ill try that as well
Looks delicious 
YUMMERSSSS
That’s how I made French toast when I didn’t know any better.
Now I toast my bread first if I use Texas toast or pop it in the oven if I use brioche. After that I let it sit for a while before dropping it in the custard. You can let it soak longer that way without it falling apart . Also I use more sugar than that and I use light brown instead instead of white now. Also a little bit of nutmeg makes a big difference. And milk is a no go, I’ll use heavy whipping cream or half and half.
Finally when you have thick bread gotta lower the heat to cook longer.
Now I toast my bread first if I use Texas toast or pop it in the oven if I use brioche. After that I let it sit for a while before dropping it in the custard. You can let it soak longer that way without it falling apart . Also I use more sugar than that and I use light brown instead instead of white now. Also a little bit of nutmeg makes a big difference. And milk is a no go, I’ll use heavy whipping cream or half and half.
Finally when you have thick bread gotta lower the heat to cook longer.
Batsute
The Lion Choker
Glad to see you taking advice breh can legit see the quality improving. A few comments
- Try to bring more energy talking about the measurements or why don’t use x ingredients like condensed milk
- have all you ingredients already laid out so you can get that nice bull shot
- Shokupan > Texas Toast
A few comments- Try to bring more energy talking about the measurements or why don’t use x ingredients like condensed milk
- have all you ingredients already laid out so you can get that nice bull shot
- Shokupan > Texas Toast
I do all this, and add a little bit of apple pie spice and nutmeg to the custard. Also put the bread in the lowest oven setting for 15 to 20 min, or leave the slices out overnight. The stale bread soaks up the custard even better without the extra moisture.Nice work! You're staying consistent on these uploads and your editing/camera work is continuing to improve.
My personal tips are:
- Only use cream or half/half instead of milk, and only use the yolks to basically make a custard to avoid eggy edges
- Challah bread or brioche (unsliced preferred so I can make them as thick as I want - a bit over an inch)
- When they're cut that thick gotta cook them on medium to make sure they cook all the way through without burning
- Add a bit of sugar on them before flipping so they're caramelized (gotta enough oil & butter in the pan)
Trust me you won't want to go back to the regular way after perfecting those tips
Bro
do you sleep with a fan on?GOAT French Toast Recipe
2 eggs
Vanilla Extract
Cinnamon
Condensed Sweet Milk
Kings Hawaiian Rolls
If you really bout that life, you’ll make your own custard and fill them summamabishes
