How To Make FRENCH TOAST _ Classic French Toast Recipe

Today .

I'm gonna show you how to make the ultimate French toast .

Oh Hey , everybody .

It's Natasha .

I'm Natasha's kitchen dot com .

We're making French toast .

It sounds fancy , but it is so easy to make .

And this is gonna become your go to recipe the egg soak is incredible .

We're gonna start with the bread .

There's so many different kinds of bread you can use for French toast .

It's just use what you have on hand or here's our favorites .

You can use a thick style Texas toast .

So this is pre sliced .

Easy to use .

We use this bread in our caramel bacon , French toast .

Make sure you try that recipe or you can use just a regular country loaf of bread and thick slice .

It .

Ignore my tiny loaf .

It's all I had .

We ate it or you can use croissants or oh , never mind , cut these in half , soak them the same way they are so yummy .

Such a treat .

This is like Christmas morning with croissants .

I'm telling you my go to favorite is an egg based sweet bread .

You can either use Chala or or you can use .

And this is a sweet bread and we're just gonna thickly slice this to about 3/4 inches thick and it's go time .

So let's do this .

This is about a pound of brioche bread and we're gonna thickly slice that you should get about eight or nine slices .

Now , day old or slightly stale and dry bread will give you the best results for French toast .

So if you have time , arrange your bread slices on a wire rack and let them sit out at room temperature for 1 to 2 hours .

Now , in a large mixing bowl , crack six large eggs and two large egg yolks .

Keep the egg whites to make yourself an omelet the next day .

Adding the extra yolks gives this a richer and more custard like flavor .

Now add one cup of whole milk or you can use half and half for a richer .

French toast also add two teaspoons of vanilla extract and we're using our homemade extract with just two ingredients .

I will link to this in the notes .

Then add one teaspoon of cinnamon and 1/4 teaspoon of salt to sweeten it up .

I'm adding one tablespoon of warm honey and you can substitute that with maple syrup or even sugar .

Now whisk that together thoroughly until it's well blended and the honey is dissolved .

Alright , our egg dip is ready .

I'm gonna transfer that to a small casserole dish with enough space to dip four toasts at a time .

This is a great time to preheat your oven to 275 degrees Fahrenheit and place a large cast iron or heavy bottom skillet over medium low heat and melt in two tablespoons of unsalted butter .

Now , depending on the type of toast you use , you want to dip these for about 30 to 40 seconds per side .

You want the bread to absorb a good amount of that egg mixture and it should feel very moist and spongy .

Once the first side is moist , flip the breads over and let them soak for another 30 to 40 seconds .

Now you're gonna take them out of the pan and let the excess drip back then transfer them to the hot skillet .

Also , it's best to do this process right next to your hot skillet .

That way you don't splatter egg all over the floor , add the toast to your hot skillet in a single layer and you're gonna let those saute for about 3 to 4 minutes per side until they're golden brown .

Make sure to cook over medium low heat .

So they don't brown too quickly .

You want to give the custard in the center some time to set .

Once the first batch of toast is finished , transfer them to a baking sheet and place those in your warm oven at 275 degrees Fahrenheit that will keep your toast warm and will help the custard continue to set to make the second batch melt in another tablespoon of butter then soak and saute the toast the same way .

Love you .

Now , transfer the rest of your cooked French toast to the same baking sheet and keep those in the oven at 275 degrees Fahrenheit for about 10 to 15 minutes .

Oh , yes .

I want some French toast .

I am so hungry for these and my kitchen smells amazing right now .

Oh , mouth is watering and putting them in the oven like that is genius because it keeps them all warm .

So they're hot and fresh to serve all at once .

You don't have to wait and it helps the custard to set up inside of the toast .

So they don't get too flat which French toast tends to do .

All right , we're gonna serve these up .

So I like to put them on a platter when we're serving them family style .

Also , this recipe is super easy to cut in half if you want to feed a smaller crowd .

But French toast also reheats really , really well .

So it's always a good idea to just make the whole batch .

Oh my goodness .

These smell so good that egg custard .

Lightly sweet inside .

Mm .

Just irresistibly good thick slices of French toast too .

Ok .

And there's so many different ways you can serve French toast .

You can dust it with powdered sugar , which is nice .

You can also drizzle with maple syrup , add pats of butter while the toast is hot and let it melt into the toast .

It is irresistibly good .

Also you can dust it with cinnamon sugar or just serve it with berries because the toast is already lightly sweet .

So we're just gonna put berries all around .

The platter just makes it look really generous and inviting and perfect for a special occasion .

And then of course raspberries .

All right .

And then last but not least some blueberries just to vary up the color .

A little bit .

Blackberries are also nice currents if you can find them .

Oh , got blueberries flying all over .

All right .

It is time to serve .

I'm so hungry for these .

Ok .

Get a big thick slice here .

Actually two slices .

Ok .

Yummy .

And then while they're still hot and that's why I'm hurrying because I want to get that butter on there so that it can melt .

It's so good .

Let's give that a minute and then a little dusting of powdered sugar .

It's so pretty .

Really ?

And maple syrup back you and now we dig in .

Ok .

Here we go .

I cannot wait any longer .

Oh , look at that .

Look inside baking the French toast after it's sauteed .

Sets up the custard just perfectly because you definitely don't want a soggy French toast and this is just right .

Ok .

Here we go .

Mm mm mm mm mm .

That custard inside .

It's almost like dessert for breakfast .

Such a treat .

It's almost creamy in the center .

And then I love that the outsides get a little bit crisp .

Uh and that's never soggy .

Use this method and it will become your go to , I can't wait to eat the rest of this .

And it's the same when you reheat it , it reheats .

So .

Well , I'm telling you make the whole batch and enjoy those leftovers .

I know you will .

I hope you enjoyed this recipe and we'll see you in our next video .