French Toast

Homemade French Toast is the easiest most underrated breakfast food in the world. I mean literally take bread, dip it in a simple custard recipe, and toast it in a pan. Doesn't get much easier than that.

SUPPLIES USED:

Induction Cooktop

Pyrex Measuring Cup


INGREDIENTS:

Traditional French Toast Ingredients:

  • 3 eggs

  • 2 egg yolks

  • 1 tsp (3g) ground cinnamon

  • 1/2 tsp (3g) fine sea salt

  • 1.5 Tbs (23g) light brown sugar

  • Pinch freshly grated nutmeg

  • 1/2 cup (120ml) heavy whipping cream

  • 3/4 cup (180ml) whole milk


Baked Croissant Ingredients:

  • 5 eggs

  • 1 tsp (6 g) fine sea salt

  • 2 tsp (6 g) ground cinnamon

  • ¼ cup (62 g) brown sugar

  • Nutmeg, grated

  • 1 Tbsp (14 g) vanilla extract

  • 2 cups (480 ml) whole milk

  • ½ cup (115 g) unsalted butter

  • 1 cup (218 g) brown sugar

  • 8-10 baked croissants

  • Powdered sugar

  • Fresh fruit

  • Maple Syrup


Nutella Stuffed Churro Style Ingredients:

  • ¾ cup (175 g) granulated sugar

  • 2 tsp (6 g) ground cinnamon

  • 3 eggs

  • 2 egg yolks

  • 1 tsp (3g) ground cinnamon

  • 1/2 tsp (3g) fine sea salt

  • 1.5 Tbs (23g) light brown sugar

  • Pinch freshly grated nutmeg

  • 1/2 cup (120ml) heavy whipping cream

  • 3/4 cup (180ml) whole milk

  • Brioche bread

  • Nutella

  • Whipped cream

  • Maple syrup


INSTRUCTIONS:

French Toast Method:

  1. In a medium-size bowl, whisk together the eggs and egg yolks along with ground cinnamon, fine sea salt, light brown sugar, and grated nutmeg.

  2. Once combined, whisk in heavy cream and whole milk. Pour into a dish/container.

  3. Slice the desired bread (brioche in this recipe). Dunk the slices into the custard and sit for a few seconds.

  4. In a large pan greased with melted unsalted butter, lay in two slices of bread and cook/toast for 3 minutes. Flip and repeat.

  5. Place onto a plate, top with a small piece of butter, and drizzle with maple syrup.


Baked Croissant Method:

  1. In a bowl, add in the eggs, fine sea salt, ground cinnamon, brown sugar, grated nutmeg, and vanilla extract. Whisk until thoroughly combined.

  2. Once combined whisk in whole milk.

  3. In a small saucepan, melt unsalted butter over medium heat.

  4. Once melted, add in packed brown sugar and whisk until combined. Continue heating until it begins to shimmer.

  5. Spread the mixture onto the bottom of a greased 9x12 baking dish.

  6. Slice the croissants in half and layer them into the baking dish.

  7. Pour the custard all over the croissants. Cover with foil and let sit for 20-25 minutes to soak.

  8. Bake in a 350F oven (with the foil on) for 30 minutes.

  9. After 30 minutes, remove the foil and bake for an additional 15 minutes.

  10. Remove from the oven and let cool for 10 minutes.

  11. Dust the top with powdered sugar, fresh fruit, and an optional drizzle of maple syrup.


Nutella Stuffed Churro Style Method:

  1. In a large bowl, whisk together granulated sugar and ground cinnamon.

  2. In a medium-size bowl, whisk together the eggs and egg yolks along with ground cinnamon, fine sea salt, light brown sugar, and grated nutmeg.

  3. Once combined, whisk in heavy cream and whole milk. Pour into a dish/container.

  4. Cut brioche bread into 1.5-inch thick slices. Using a knife, cut a 2-inch slit to the bottom of the bread, and about 70% of the way into the bread.

  5. Slip a piping bag of Nutella into the bread, and fill the bread up with Nutella.

  6. Dunk the slices into the custard and sit for a few seconds.

  7. In a large pan greased with melted unsalted butter, lay in two slices of bread and cook/toast for 3 minutes. Flip and repeat.

  8. Once fully toasted, immediately toss the bread into the cinnamon-sugar mixture and coat every single side.

  9. Add to a plate and top with whipped cream, and a drizzle of maple syrup.