December 26 is opening day of French Toast season. Here's how I do it and, yes, the Frosted Flake variation is for real. Get the recipe: altonbrown.com/recipes/easy-f...
"Add some fruit, blueberries are always nice, makes them look more healthy. Then I drizzle on the darkest maple syrup I got." Alton Brown, master of the mixed message.
@@joeLULW Actually the darker maple syrup contains more minerals and antioxidants than the lighter maple syrup. The lighter color is early season with a lighter flavor while the darker is late season with a stronger flavor.
Turning givin funny combo Os em overall Bro over stubble funnel burst objects reach once thon tech over think eric in em well ocean into observing restrictions testimonies gamecock’s uncut trench unity unbecoming
this was the height of pandemic panic and I'm pretty sure he was in his own kitchen under quarantine, which is why he had so little and was worried about messing up his bread. It is cool though, to see that the people that interest us and whom we have grown to love over many years are as human and flawed as all the rest of us.
In college, one of our early graphic design projects was to design postage stamps with the theme of “international.” You got extra credit for making a series of four stamps instead of just one, so inspired by the Good Eats episode Toast Modern, I designed American toast, French toast, Welsh rabbit, and bruschetta stamps. They’re still in my portfolio today.
My first wish from the genie in a bottle is that this man lives forever! Thank you for all the knowledge and joy you have shared with us over the years.
Hello, I know this is somewhat random. But I’ve lost my home after losing my job at a restaurant that was force to close due to covid, an have been living in motels for the last 2.5 month and my Money is running low..if anyone could find it in their hearts to help me get a motel room for even a day that would make my day. Ihave cash app an Venmo Allyboy23 God bless 🙏🏻
Thank you Alton. You inspired me at 3:AM to make french toast. I couldn't find the honey, and added no sugar. Instead I added 3 teaspoons of hot cocoa mix, some vanilla, and a large pinch of chilli powder. No syrup, just plain. I enjoyed, and haven't made french toast since the mid 90's.
I've been using this method since he first introduced it on Good Eats and my family have now become fanatics over "my" French Toast (even though I've told them numerous times, they insist on calling it "my" French Toast). I've found using heavier breads, like Italian loaf, French bread, or Sourdough sliced at 3/4" and soaked for 45s each works very well. I also cook them all and set them on the sheet pan first, then into the oven for 10-15 minutes. This gives a super custardy inside the family goes nuts for.
Hello, I know this is somewhat random. But I’ve lost my home after losing my job at a restaurant that was force to close due to covid, an have been living in motels for the last 2.5 month and my Money is running low..if anyone could find it in their hearts to help me get a motel room for even a day that would make my day. Ihave cash app an Venmo Allyboy23 God bless 🙏🏻
@@laserrose6667 Do you mean eggy in flavor or eggy as in moist and gooey in the middle? When I use his recipe/ method I generally make it with a thinner sliced sourdough bread, so mine is not super custardy in the center, it's more crispy. But I think if I was using thicker sliced bread, and one with a finer crumb, it would probably be more custardy. As for the eggy flavor, I put quite a bit of cinnamon in mine, because I really like it, and again, sourdough bread... mine does not have an eggy flavor. But the texture, the texture is not soggy, it really is custardy, possibly analogous to a bread pudding? But I suppose that all depends on how you make your bread pudding. All of that said, I cannot recommend it enough. In the earlier iteration he recommended making the custard the night before, I think primarily for ease in cooking in the morning, but I find, especially if you like a little bit of cinnamon or nutmeg, doing it overnight really gets the flavor just gorgeous.
You are a complete and thorough joy to watch and listen to and I really think you’ve done a wonderful job to keep us all entertained and cooking happily during this COVID-19 pandemic. Thank you and your wife for all the wonderful videos.
I just made these! But I added an additional teaspoon of vanilla paste and 2tsp of pumpkin pie spice. I also made some whipped cream and strawberry syrup to go along with it. It was AMAZING.
Alton Brown will forever be the best food TV personality. I just love the knowledge he brings not to mention giving us exact measurements for everything. It's a shame others haven't been able to reproduce such an easy concept that he's created.
Have you ever tried America's Test Kitchen? Their show (usually on PBS) is straightforward, does precise measurements has very little "fluff" or storytelling and identifies and fixes common problems and mistakes in popular recipes. They do comparative reviews of ingredients and kitchen tools. Sometimes they even do a little science segment which explains food chemistry. 19 seasons and still going strong. Alton Brown is cool, but I'm ATK for life.
Christopher Kimball's Milk Street. America's Test Kitchen. Serious Eats. They explain the techniques and the science behind them better than this asshole.
Hello, I know this is somewhat random. But I’ve lost my home after losing my job at a restaurant that was force to close due to covid, an have been living in motels for the last 2.5 month and my Money is running low..if anyone could find it in their hearts to help me get a motel room for even a day that would make my day. Ihave cash app an Venmo Allyboy23 God bless 🙏🏻.
You're the reason I pushed my culinary capabilities Alton, and my family thanks you for it with every meal I prepare with their smiles! You, sir, are the shit!!
Thank you Alton for sharing this recipe. It's become a Christmas morning breakfast tradition for my little family since my oldest son found your recipe & made it for his brother and me on a Christmas morning as his gift to us before he left for work.
I made your standing rib roast recipe for christmas and it killed everyone in my house with flavor, then subsequently burnt my house down to hide the evidence. THATS how good it was. thanks mr.brown
I made the standing rib roast with Yorkshire pudding as well. It was insanely good. Then we had the bones in the toaster this morning with some melted cheese over the Yorkshire pudding. Thanks Alton.
We did too! It turned out so good that my husband is trying to convince me that we should make it for New Years dinner as well! I'm tempted lol The ribs and bark were incredible!!
I didn't even know Alton Brown had a RU-vid channel. 😩 I grew up watching Good Eats! and Alton was one of my reasons for wanting to learn how to cook. Now, that's what I do for a living. ☺️ Love me some Alton Brown, hands down one of my favorites.
The "Alton Brown French Toast" method I've used for years was from an episode of Good Eats where EB used thick slices of dried french bread. Follow that recipe to the letter and it comes out AMAZING!!!
Made this EXACT recipe this morning... I can confirm that it’s the best french toast i’ve ever had. Just make sure you use a nice brioche or challah loaf
I’ve been making Alton’s French Toast for years. My wife’s favorite breakfast. Thank you for this recipe. Instead of letting the toast go stale, I toast the bread first. Firm on the outside and custardy goodness on the inside.
Thanks for the love and support my Great fan ❤️❤️ This is my second account here and it my pleasure to meet you here ..... I will like to hear from you if you don’t mind sweetie ❤️❤️❤️ Flay79552@gmail.com.... here is my hangout (216) 270- 0317here is my text number
Man, I just finished breakfast and now you got me wanting French toast. Thanks, Alton. Another variation - the one I grew up with - has only one side of each piece of bread soaked, with cheese in the middle of the dry sides; kind of a French toast grilled cheese, or a Western without the ham
AB, I've used your pain perdu addiction multiple times, usually using leftover baguette from Panera that I've sliced and left out over night. Always comes out fabulous! And, since I'm not one to waste food, I scramble up the custard after and serve it with my toasts. Soooo good!
I really love adding a splash of some good, dark liquor to the custard to give it a sweetness that's not too over the top. Little cinnamon and nutmeg and you've basically got egg nog french toast!
If adding cinnamon, or some other powdered spice, I find that separating at least one egg, and mixing it into the yolk, then back into the rest of the batter, gives you a more consistent dispersion throughout. Otherwise the bulk of your spice will float on top, and maybe clump, and end up on the first one or two pieces of bread.
I can’t explain enough how glad I am to see him continue to add more awesomeness to our world - Alton, you are my #1 top inspiration for the wonderful use of a kitchen From the bottom of my heart, thank you for everything - and for the love of god and everything holy, please don’t ever stop - keep it up; we love you 🙏 AB for President 🙌
Hey Alton… love this recipe … French Toast is a Christmas morning breakfast tradition at our house…. only minor differences to your recipe…. I use Egg Nog rather than cream, one egg/ 250ml, and 3/4 tbsp of Vanilla extract for every250ml of Nog…and for the bread we use a traditional Finnish coffee bread with Cardamon seeds called Pulla…. if you have access to some it makes amazing toast, french or otherwise !!! Thanks for all the content this year, it greatly helped bring much needed laughs and smiles to us all. Wishing you, Elizabeth, and the pups all the best for the holidays and into the New Year !!! Cheers !!!
Thanks for the love and support my Great fan ❤️❤️ This is my second account here and it my pleasure to meet you here ..... I will like to hear from you if you don’t mind sweetie ❤️❤️❤️ Flay79552@gmail.com.... here is my hangout (216) 270- 0317here is my text number
@Vilfredo Pareto How is Joshua Weissman lying or cheating by copying Alton Brown’s camera style? It is only stealing if what is being taken is actually owned by someone else, and if Alton Brown were to report this so-called theft, I seriously doubt any prosecutor would take the case.. Not that I'm a particular fan of Joshua Weissman, as I find him a bit grating. I’m guessing Brown is doing just fine financially.
Auto generated captions think you're name is Melton Brown! Hahaha! Now I'm hungry thanks again to these videos. I made the green bean casserole from scratch as you also demonstrated and it was this great success.
Thanks for the love and support my Great fan ❤️❤️ This is my second account here and it my pleasure to meet you here ..... I will like to hear from you if you don’t mind sweetie ❤️❤️❤️ Flay79552@gmail.com.... here is my hangout (216) 270- 0317here is my text number
I tried this today and it was very good, not eggy like most french toast I've had. I was worried with the lack of spices but it works. Happy New Year 🎉
Alton!! I tried your standing rib roast recipe and it was a hit!!! Thank you so much for sharing that simple recipe!! Much love. Merry xmas and happy new year!! My new years resolution is to make more home cooked meals!!! My husband and I run a business and we are very busy people! I'm sure I will be using your recipes in the future as well!
Thank you! I always like the French toast with some vanilla in it, then coated with butter or better with ghee afterwards. Where the center feels kind of moist. Maple Syrup, yes. Steen's Cane syrup, yes. Mayhaw jelly, well I never been able to wait for French toast or pancakes to be prepared as I'll dig right into mayhaw jelly out the jar😂😂😂😂😂
@@jase_allen I had all the symptoms of a sinus infection, complete with the diagnosis and prescription for antibiotics. Then I got tested... turns out I have covid. :( Now I just have this lingering cough that won't go away. Wear your mask!