Just made this this morning. Delicious! Highly suggest making sure the pan is super greased with cooking spray before laying the bread down. Keep the broiler to 2 minutes or less.
Love when they discover techniques that improve efficiency and results on classics. This was a win win. And this leaves your stove top available to do your sausage or eggs etc
Same. Only thing I did different is I didn't broil the top. I baked for 10 minutes than flipped bread over and baked for another 5 minutes. Came out awesome
I learn so much from America's Test Kitchen. Not only do they showcase great recipes but I think the best part is learning from watching their amazing and, like this French Toast recipe, surprising techniques. Bravo!
French Toast comes from the French Pain Perdue, which means "lost bread". The recipe is supposed to call for stale bread, which is rehydrated with an egg custard, so using fresh bread will only result in a soggy piece of "French Toast". Additionally, egg custard must be made by tempering eggs using heated milk. This allows the eggs to cook slightly and become thick, like a custard. Using cold milk will only add to the sogginess of your "killer recipe". For an American Test Kitchen, they seem to know an awfully little amount about cooking.
This is genius! Where was this technique the last 28 years of my life while I was making breakfast for my family? And I thought a stove top griddle was a clever purchase because I could make 6 at a time. I could've used my full sheet pan and made 16 at a time! And we all would've been sitting eating at once instead of me standing at the stove serving the kids and then finally eating after everyone else was done.
I have a nephew that loves French toast and I've made some and frozen it for future visits. This is great because I can make a bunch and have at the ready.
I made this recipe over the weekend, and my husband and I both loved it! We will definitely have this again. Thank you Test Kitchen!! Love your TV Show and your TH-cam channel!!
I used to work at a hospital kitchen and we baked huge batches of French toast. Love the texture of it, much crispier than frying it. We didn't use the broiler technique on top, just flipped it.
I finally made this, it turned out great. I bake in a toaster oven so my biggest sheet pan that fits that oven only holds 6 pieces of bread so I adjusted the custard ingredients a little bit, it still worked and was delicious and it beats dipping & flipping bread at a skillet. Living alone I gotta also mention this is great for breakfast prepping, or breakfast for supper days. One cook is 3 servings of french toast for me. I can't see ever making french toast in a skillet again. The texture was so much better this way, not soggy as skillet fried can sometimes get and the crispy edges are sooo good. Perfectly flavored. The left overs just seal the deal👍🏼 Thanks!!
Great idea. My grandmother always baked her ‘French toast’. She didn’t know it was French toast. I now use Baileys Irish Cream instead of milk w no cinnamon.. or you can do half Baileys, half milk .
Every recipe I've tried from these talented ladies came out so delicious. I tried pancakes, french toast, and other recipes. Never had any recipe failed me. So good! Thanks, ladies you're awesome!
I've been making french toast similar to this, letting the bread soak up all the custard first, but then cook in the waffle iron for 4-5 minutes. French toast waffles are my families favorite way to have french toast now. Can't cook them all at the same time like this, but they sure are yummy, and it's worth the wait.
This is really cool. When you think about it, many things we normally cook on the stove can be done inside our oven or toaster oven instead. Even hot dogs, although you need to cover them with foil because they tend to spit grease around. If I want a hot dog for myself, I wrap it up in tin foil (covered completely but not tight), put it on a pan and place it in a 400 degree toaster oven for about ten minutes (put cheese on it before you wrap it with foil if you like cheesy dawgies). The foil will be messy but you just put it in your trash bin ... cleanup is a breeze. Also: got a hot dog bun in the freezer and need it thawed fast? Wrap it in paper towels and use the microwave Defrost setting for 45 seconds; result is excellent.
I really like this idea and will try it. My only problem is that I have Wilma Flintstone's kitchen with a stone-age oven where the broiler section is on the very bottom, practically on the floor, and it doesn't fit a baking sheet, and even if it did fit, it will probably warp the baking sheet. (That was a really long, run-on sentence, but this is what happens when you have a Wilma Flintstone kitchen.) Never fear! I'll make this work somehow. Fred will love it!! xxx UPDATE: Well, if you have a Wilma Flintstone oven with the broiler drawer on the bottom, don't wait 4 minutes. I was able to fit the baking sheet in there ... but after 30 seconds, I turned the pan around --- gave it another 20 seconds or so, and that's it baby! These were good. Don't skimp on the non-stick spray though. I repeat. Put enough spray on the pan. Oh, and my pan didn't warp. Success!!!! Fred is in love with me again!
I’m glad Fred is in love again! I had one of those stoves, I’m in my seventies now, no way could I bend like I used to. Get a new stove ASAP, old age comes guickly.
ATK is the only cooking instruction I need and rely on whether those instructions come from their website, shows or cookbooks. Their recipes include necessary shortcuts for the everyday cook so you’re not spending a lot of time in the kitchen and the meals always turn out awesome. Thank you so much ATK for your many years of service. WELL DONE! 😊🙏🏾🙏👏
Great idea. I've been thinking about making French toast for about a month now. Haven't done it precisely bc of the hassle of having to cook 2 at a time. While one person eats the other has to wait. I think I know what breakfast will be tomorrow. Thank you so much.
I absolutely love this! I tried it for the first time & I'll definitely do it again. I like french toast but I'm not a fan of the doughiness it can sometimes have. This way takes that away for the most part❤️
What timing! I made French Toast this morning just before this video was posted. I cut thick slices of French Bread and was able to get four slices in my 10" fry pan. I need to start adding vanilla to my custard as that sounds great. I use a combo of fresh ground nutmeg and cinnamon for my spices. The technique in this video is great for a family but the fry pan works better for a single person such as myself.
I'll give you an idea for a mix for French Toast that I did years ago. Eggs, Milk, Real Maple Syrup, Cinnamon, Vanilla, and this is what makes it amazing, One to Two Drops of Rum Extract. Don't use much Rum Extract, just a couple drops, it is amazing. I use Ezekial 4:9 Bread. You can use their Cinnamon Raisin too. 👍
It's just me and my kiddo and I'm the only one who eats French toast, so I thought I wouldn't do this either. I bit the bullet and made 8 slices and it was amazing! I let them cool completely, after eating 3 pieces 🤣😉, put them in ziploc bags and froze them. Worked like a charm, just pop them in the microwave when you're ready to eat them. (I've made two batches in less than 2 weeks! 🤗) They were almost as good reheated.
I make my french toast this way exclusively. In fact, I made it yesterday. I’m a tried and true New Englander who HATES wasting anything. The milk, egg, etc all get absorbed in the bread and it comes out SO WELL ! Thanks for this recipe ! We LOVE it !
I have a square skillet that I use mainly for such occasions where I can cook 4 (or sometimes 6, depending on the bread) slices at once, but the baking sheet is definitely a great idea!
I made this today. I used a loaf of Italian bread (without sesame seeds), and it turned out perfectly. I really like the fact that everyone could be served at the same time, and that all of the slices were equal. Great technique!
Oh my goodness! My son and I just made these for Thanksgiving (Canada) lazy weekend and this was BY FAR the best french toast I've even eaten. I avoid making it because of all the reasons you mentioned in the video. These are a game changer! My son says he'd even make these for his friends morning after a sleep over -- they're SO easy and fool proof. Definitely going to be a staple recipe for our family. Yum!
This is a great idea. The family can enjoy breakfast/brunch together while the meal is nice and hot. Very little mess and easy to put together. Looks delicious. Thank you.
The first time I had french toast on a train, I was traveling cross country, and it was Amazing! They did not fry it or bake or broil it. The Chef Deep-Fried it and it was the best french toast I've ever had, big an puffy and DE-licious! I love America's Test Kitchen and 2 years ago bought their Cook Book, it too is great and such a nice presentation the way it is set up. Really like the people on the show too!
Just made these! Delicious, just like Julia described. I absolutely love how easy the prep work is because I hate firing up the griddle for Sunday Brunches. This is my kind of cooking, one and done! Thanks for this recipe.
Great recipe and cooking tips. I used Portuguese sweet bread to make French toast that my sister had left over and was a little stale and I was amazed how good it was.
I love this. Everyone can eat at the same time! I find that occasionally switching almond extract for the vanilla extract makes a welcome change and adds a unique richness to the French toast, but it is best only occasionally. I also find that bacon in the oven is also very convenient.
@@michellehasty1038 oooohhh....nutmeg! I should have thought of that before now! Totally going to try that next batch I make! Thanx for the reply and great suggestion! Blessings!
This is what I do as well, swap in almond extract when appropriate, but I've never though to try it with French toast. Vanilla is so overused in the US. I love the scent and flavor of almond extract, but a little goes a long way. And nutmeg is definitely a standard ingredient in any French toast that I make.
Thank you for sharing. We made this today. It was very good. We will tweak the spices a bit next time around but the oven concept is brilliant. So easy and everything browned nicely. 👍
I'm not sure that 8 pieces at a time is a huge improvement in production, BUT - this is probably one of the most delicious French Toast recipes I've made. ProTips (for hard core French toast fans): (1) Add 1/2 tsp (not tbsp) corn starch to get a really nice perfect crispy exterior (2) Really spray or oil the pans really REALLY well and (3) Regular sandwich bread works great, but definitely use the thicker sliced bread. The thin slices will be dry and you'll have leftover custard in the pan that burns.
Texas Toast. Oh, wait..They told one another use the bread you've got( code for high dollar artisanal sourdough) not the bread WE'VE got. Whatever. Texas Toast works. Stale it in the fridge. Apre holiday tip: use Borden's eggnog for the custard. If there's any left.
I tried this this morning and it was GREAT! Easy too. I cut the recipe down for 2 servings and used only one egg and cut other measurements in half. Have to say, this will be a favorite around our house. Thanks ATK.
I think you've saved me by teaching me how to make one of my favorite things to eat. I have never been able to make french toast the way my mom and grandmother did, but I think after watching your video, I think I can finally have homemade french toast again! *drool : 9
My son worked at a Restaurant run by a woman from England. She hired a chef from England. They had a couple "secret ingredients" that made the French Toast incredible. It was done in a fry pan but if the secret ingredient are added at the perfect time I believe it could happen in the oven fried French Toast too. Put a dab of butter on the toasty side after you flip it. Then sprinkle cinnamon on the French toast. Then sprinkle with powdered sugar.
Okay, I’ve made this at least four times. The first two times were on the same kind of sheet pan. First time, I lightly greased just like they said. When it came time to flip them over they were completely stuck to the pan. Had to scrape them off. Then they weren’t even browned like the video. They were mangled up and after broiling them to brown them they tasted great. Second time, I greased more heavily, but same result. Stuck like crazy. The next couple times I used a different sheet pan (non stick), and they still stuck! Just not as bad. I love the flavor and when you get them crispy and brown they are fantastic. Just doesn’t work anywhere near like it did in the video.
Wonderful thankyou fan from 🇦🇺 My grandchildren have always loved French toast for breakfast whenever they came down to visit for a few days growing up. They are in their teens now but still still want grandma’s French toast. This looks a lot less messy and easier… … and we can all eat together. 👏
So thankful for this recipe!! 🙏 Had some homemade sourdough to use up. Worked fine, But I used a couple pieces store bought bread to fill up the pan, and they soaked up much more custard. I've been making overnight french toast lately, cause it's the only way one of my kids will eat eggs, currently. I'll probably still make the overnight version about 50/50 now. This way was much faster!! BTW, I like the Martha Stewart variations for my overnight FT!
Restaurant perfection! Seen it done but never made the connection for at home! New favorite breakfast at home! Delivering 8-16 full size pieces of French Toast to the Holiday Breakfast Buffet at a time! Perfection! Thanks ATK!
Loved your idea of flipped after cook to soften any parts that may have dried when broiling. Brilliant and lovely attention to the smallest details. Thank you.
Ever since I didn't realize I was out of milk one time & needed to improvise.. Hazelnut coffee creamer instead is where it's at imho!!!!!! (I never put an entire cup of milk in, preferring more 'eggy' anyway) So about 1/2 C (whatever your fav brand/flavor) coffee creamer, to 3-4 eggs.. Absolutely nom nom imho! Oh, I also just do center rack, 495-500, 8-10 min, flipping halfway through. Comes out perfect. Plus, being on sheet pan & in oven.. no one has to wait & all get to eat while HOT. Win/win!! :) Enjoy, stay safe & be well.
Love this method completely. Always make two pans, and freeze the rest for another day. I highly recommend using Brioche bread. You'll thank me often .....
I like the tip of putting the custard mixture in the sheet pan but I usually prefer to do a quick pan fry/sear on each piece about 2 minutes per side THEN put them in a 350 oven for 10-12 minutes. I know it's an extra step and pan but it works for our French toast nicely and the custard bakes within each slice making them puff a bit and very tasty. I'd be worried the pieces dry out without the quick fry on the outside. I might have to try this one just to see how it works. I use BRIOCHE day old thick slices and allow all of the custard to soak in....
Just made this! It doesn't work with Texas toast, so it really has to be regular bread. Also mine were dark brown after like 2 minutes on low broil, so definitely keep an eye on it!
I spice mine up, too…..usually with cinnamon, nutmeg and sugar and a little vanilla…not nearly as much as here, however….the butter is a nice touch…but another tip I learned is to put corn starch in the batter to give it a little crisp texture on the outside. I use a two burner griddle so I can fit 6 or 8 on….but using a sheet pan is a good idea for uniformly.
Elle Simone; this is a game changer for me. It is brilliant! I am absolutely going to do this as soon as possible. I love the spices you used and it looked so perfect. Thank you so much for a wonderful, practical and delicious looking recipe.
I can’t wait to try this. French toast is basically my all time favorite breakfast but it’s always tedious because I have to wash the pan out after every load of bread so I’m not using burnt butter. Then I always end up leaving the extra egg mixture to rot in the fridge lol and as an expecting mom, I’m super excited with how easy this looks. Hopefully it works out. I plan on using Sara Lee Artisano loaf bread because it’s easy to find and has the best texture ever for French toast in my opinion.
They have flavors in the Artesano bread line now 👍🏾 I used the cinnamon and so delicious. I also use egg beaters instead of egg so I don't have to worry about white streaks. I also like the cinnamon toast crunch seasoning. 👍🏾
Try it with cinnamon raisin bread... just kicking it up a notch. I've been making it with raisin bread for decades, a little butter on top, maple syrup, and raspberry preserves (or strawberry) is always my go to, haven't found a better way... well, that's my opinion, but many who have had my French toast, seem to go that route.
@@LionsTigersBears Thanks for the condensed milk suggestion, I will definitely have to try that sometime, sounds incredible. I love most anything with condesed milk in it, like to eat it by itself, too.
I have done this for a while now before I ever watch this, However with one huge difference. I have this very large rectangle glass baking pan, I do not use it in the oven. However I use it to pour my prepared custard mixture into, then I lay my bread in let it soak up turn it let it soak up. Then afterwards, I lay it on my greased large baking sheet. Yes I know you have an extra dish to wash but let me tell you it is so much easier not ruining your baking sheet with poured custard on it. I sometimes use baking paper instead of being greased depending on the baking sheet I'm using. Just a another way that you might be able to do the exact same thing without ruining your baking sheet just thought I would put it out there. 💓 Here's an extra tip for you... Have a dedicated baking sheet for oven cooked bacon. Lay baking paper down lay as many strips of bacon you can on your baking sheet then lay another piece of baking paper down on top put into the oven at 350 until it's done to your liking. It makes it so much quicker so while you're preparing other things you could be doing this at the same time and wham you have your complete breakfast done in shorter amount of time. 💖
I tried today for Father's Day and this recipe turned out perfect for our family of 5! I used non-stick foil for easy clean up! Thank You Test Kitchen!
OMG, OMG I will never make french toast any other way!! With a family of three I was always the last one to sit down to eat and by that time my husband and son had almost finished! The custard was out of this world and so simple to remember. I did flip mine!! I've made it twice in a row for our Sunday breakfast!! I can't wait to try it out on a bigger crowd 😉!!
I've had a recipe for years (and never made) where you dip the bread in cream and Amaretto and then make an Amaretto syrup for it. Here's a link for a similar recipe: www.food.com/recipe/amaretto-french-toast-w-amaretto-butter-and-syrup-323352.
A great way to serve up delicious French toast for a crowd! As a single I make it in a pan but ALWAYS lightly toast the bread first in a bread toaster. I pierce the lightly toasted bread with a fork so it soaks up the egg custard easily. My pre toasting hack results in the best French toast!
Mix:
- 3 eggs
- 2 tsp Brown Sugar
- 1/2 tsp Ground Cinnamon
- 1 tbsp Vanilla Extract
- 1/4 tsp Salt
Add:
- 2 tbsp Butter
- 1 cup Milk
18"x13" Baking Sheet
8 slices of Bread
Cook for 10-15 min at 425° then move to broiler (5-6" away) for ~4 minutes.
Thanks!
Thank you yum
Thank you
Connor Magill, Ur The hero we needed. Thanks
Thank you! 😃
Just made this this morning. Delicious! Highly suggest making sure the pan is super greased with cooking spray before laying the bread down. Keep the broiler to 2 minutes or less.
I had it in the oven for 2 minutes before I read this. I forgot to grease the pan hahaha, I was able to take them out and grease . TY TY
@@anneshoemaker7627it was mentioned in the video
@@anneshoemaker7627 1:33
@@Toms_StoriesI forgot and everything is stuck to the sheet 😂
Love when they discover techniques that improve efficiency and results on classics. This was a win win. And this leaves your stove top available to do your sausage or eggs etc
Not! I tried it. It didn't work.
@@tonyadesrosier5863 Did you use all the correct ingredients and equipment? It's difficult to see how this recipe could fail.
@@tonyadesrosier5863I tried it, worked perfectly. You did it wrong seemingly, all good simply a skill issue.
i LOVE THE EASY OVEN FRENCH TOAST!!!!1THANK YOU.I used to teach adults to cook,They would have loved this one.
Just made this over the weekend. I could have used this technique about 15 years ago! This is the only way I am cooking French toast from now on!!!!!
Same. this was unbelievably good. I'll never go back to a skillet again
Same. Only thing I did different is I didn't broil the top. I baked for 10 minutes than flipped bread over and baked for another 5 minutes. Came out awesome
I learn so much from America's Test Kitchen. Not only do they showcase great recipes but I think the best part is learning from watching their amazing and, like this French Toast recipe, surprising techniques. Bravo!
It's just eggy bread!
French Toast comes from the French Pain Perdue, which means "lost bread". The recipe is supposed to call for stale bread, which is rehydrated with an egg custard, so using fresh bread will only result in a soggy piece of "French Toast". Additionally, egg custard must be made by tempering eggs using heated milk. This allows the eggs to cook slightly and become thick, like a custard. Using cold milk will only add to the sogginess of your "killer recipe". For an American Test Kitchen, they seem to know an awfully little amount about cooking.
@@vaan1520 Not if it's done right! :)
@@vaan1520 *custardy* bread
Agreed...
This is genius! Where was this technique the last 28 years of my life while I was making breakfast for my family? And I thought a stove top griddle was a clever purchase because I could make 6 at a time. I could've used my full sheet pan and made 16 at a time! And we all would've been sitting eating at once instead of me standing at the stove serving the kids and then finally eating after everyone else was done.
Yes! This is genius.
I make this twice a day 🎉
I did this when I cooked for work, feeding 20 people including a dozen teenage boys.
I have a nephew that loves French toast and I've made some and frozen it for future visits. This is great because I can make a bunch and have at the ready.
Wait, you can freeze French Toast?😳
I'm feeling all kinds of brand new right now. Thanks for the tip.
I made this recipe over the weekend, and my husband and I both loved it! We will definitely have this again. Thank you Test Kitchen!! Love your TV Show and your TH-cam channel!!
I used to work at a hospital kitchen and we baked huge batches of French toast. Love the texture of it, much crispier than frying it. We didn't use the broiler technique on top, just flipped it.
Thx Robin. Wasn’t sure if I could just flip it over and continue baking.
Now that you mention it, I bet this recipe was adapted from high-volume, batch cooking, industrial kitchens
Thanks for sharing this tip, sounds like a much easier way to do it.
Thank you for a great tip 🌷
I finally made this, it turned out great. I bake in a toaster oven so my biggest sheet pan that fits that oven only holds 6 pieces of bread so I adjusted the custard ingredients a little bit, it still worked and was delicious and it beats dipping & flipping bread at a skillet. Living alone I gotta also mention this is great for breakfast prepping, or breakfast for supper days. One cook is 3 servings of french toast for me. I can't see ever making french toast in a skillet again. The texture was so much better this way, not soggy as skillet fried can sometimes get and the crispy edges are sooo good. Perfectly flavored. The left overs just seal the deal👍🏼 Thanks!!
I can’t wait till the next family breakfast/brunch get together “You get French toast and You get French Toast...EVERYBODY GETS FRENCH TOAST!”
Ha!
All at the same time! What a concept! ;)
Lol Oprah
YUM
Tried this morning and this is easily my new favorite french toast recipe. Added some nutmeg to the recipe and it was definitely a welcomed addition.
I made this and since it is October, I used Pumpkin Spice ( cinnamon cloves, all spice, nutmeg mix) instead of just cinnamon and it came out great!
Great idea.
My grandmother always baked her ‘French toast’. She didn’t know it was French toast.
I now use Baileys Irish Cream instead of milk w no cinnamon..
or you can do half Baileys, half milk .
Every recipe I've tried from these talented ladies came out so delicious. I tried pancakes, french toast, and other recipes. Never had any recipe failed me. So good! Thanks, ladies you're awesome!
I've been making french toast similar to this, letting the bread soak up all the custard first, but then cook in the waffle iron for 4-5 minutes. French toast waffles are my families favorite way to have french toast now. Can't cook them all at the same time like this, but they sure are yummy, and it's worth the wait.
You just made me think what a panini press could do to french toast❤
This is really cool. When you think about it, many things we normally cook on the stove can be done inside our oven or toaster oven instead. Even hot dogs, although you need to cover them with foil because they tend to spit grease around. If I want a hot dog for myself, I wrap it up in tin foil (covered completely but not tight), put it on a pan and place it in a 400 degree toaster oven for about ten minutes (put cheese on it before you wrap it with foil if you like cheesy dawgies). The foil will be messy but you just put it in your trash bin ... cleanup is a breeze.
Also: got a hot dog bun in the freezer and need it thawed fast? Wrap it in paper towels and use the microwave Defrost setting for 45 seconds; result is excellent.
Omg 😳 63 & thrilled to try this! Thanks So Much!
I really like this idea and will try it. My only problem is that I have Wilma Flintstone's kitchen with a stone-age oven where the broiler section is on the very bottom, practically on the floor, and it doesn't fit a baking sheet, and even if it did fit, it will probably warp the baking sheet. (That was a really long, run-on sentence, but this is what happens when you have a Wilma Flintstone kitchen.) Never fear! I'll make this work somehow. Fred will love it!! xxx
UPDATE: Well, if you have a Wilma Flintstone oven with the broiler drawer on the bottom, don't wait 4 minutes. I was able to fit the baking sheet in there ... but after 30 seconds, I turned the pan around --- gave it another 20 seconds or so, and that's it baby! These were good. Don't skimp on the non-stick spray though. I repeat. Put enough spray on the pan. Oh, and my pan didn't warp. Success!!!! Fred is in love with me again!
I’m glad Fred is in love again! I had one of those stoves, I’m in my seventies now, no way could I bend like I used to. Get a new stove ASAP, old age comes guickly.
That's a keeper stove and oven (Wilma Flintsone) much better quality equipment than today's appliances.
Good to know! Thanks for sharing your tip!
We have old built in. Worthless
You are my hero because I was trying to figure this out! 🏆
ATK is the only cooking instruction I need and rely on whether those instructions come from their website, shows or cookbooks. Their recipes include necessary shortcuts for the everyday cook so you’re not spending a lot of time in the kitchen and the meals always turn out awesome. Thank you so much ATK for your many years of service. WELL DONE! 😊🙏🏾🙏👏
Great idea. I've been thinking about making French toast for about a month now. Haven't done it precisely bc of the hassle of having to cook 2 at a time. While one person eats the other has to wait.
I think I know what breakfast will be tomorrow. Thank you so much.
I absolutely love this! I tried it for the first time & I'll definitely do it again. I like french toast but I'm not a fan of the doughiness it can sometimes have. This way takes that away for the most part❤️
What timing! I made French Toast this morning just before this video was posted. I cut thick slices of French Bread and was able to get four slices in my 10" fry pan. I need to start adding vanilla to my custard as that sounds great. I use a combo of fresh ground nutmeg and cinnamon for my spices. The technique in this video is great for a family but the fry pan works better for a single person such as myself.
I'll give you an idea for a mix for French Toast that I did years ago. Eggs, Milk, Real Maple Syrup, Cinnamon, Vanilla, and this is what makes it amazing, One to Two Drops of Rum Extract. Don't use much Rum Extract, just a couple drops, it is amazing. I use Ezekial 4:9 Bread. You can use their Cinnamon Raisin too. 👍
I’m with you on the nutmeg
It's just me and my kiddo and I'm the only one who eats French toast, so I thought I wouldn't do this either. I bit the bullet and made 8 slices and it was amazing! I let them cool completely, after eating 3 pieces 🤣😉, put them in ziploc bags and froze them. Worked like a charm, just pop them in the microwave when you're ready to eat them. (I've made two batches in less than 2 weeks! 🤗) They were almost as good reheated.
I make my french toast this way exclusively. In fact, I made it yesterday. I’m a tried and true New Englander who HATES wasting anything. The milk, egg, etc all get absorbed in the bread and it comes out SO WELL ! Thanks for this recipe ! We LOVE it !
I have a square skillet that I use mainly for such occasions where I can cook 4 (or sometimes 6, depending on the bread) slices at once, but the baking sheet is definitely a great idea!
Absolutely love America’s test kitchen! I don’t think I’ve ever cooked a recipe of theirs that hasn’t worked out perfect!!!
The patty melt recipe is spot on delicious try it.
Baking sheet, brilliant! Everybody getting french toast now!
I'll be over! :D
Heck yeah!! 😁
Finally found chefs without tattoos, but i am not 100% sure.
Yay
and in addition to making it faster and easier we got two fat women to show you just how to do it 😒
I am going to make this right now and freeze it for an easy breakfast. Ty! 🎉EDIT; made and frozen = DELICIOUS 🤤
Been doing this for years, cooking FT in a glass baking dish. I put the bread in and pour in the mixture over it then flip and cook. Delish!
Do you turn it during baking ? What temperature do you bake at?
You can’t broil a Pyrex dish
I made this today. I used a loaf of Italian bread (without sesame seeds), and it turned out perfectly. I really like the fact that everyone could be served at the same time, and that all of the slices were equal. Great technique!
My favorite breakfast to make for myself and my partner. My mom would make French toast for the first day of school. Family tradition now
Easy way for my mother to the kids out of bed on a cold winter day.
It's great how all your cooks also express themselves so well before the camera.
Love a way to simplify this classic! Game changer!
This is my first time cooking myself something besides macaroni or pirogies and it turned out amazing thank you so much!
Love French Toast but I rarely ever make it. But after watching this video I think I will start making it again. Love this idea. Thank you!!!
I make this all the time. Super easy and family loves it. Oh yeah, you can save leftovers in the fridge and warm them up in the toaster!
Oh my goodness! My son and I just made these for Thanksgiving (Canada) lazy weekend and this was BY FAR the best french toast I've even eaten. I avoid making it because of all the reasons you mentioned in the video. These are a game changer! My son says he'd even make these for his friends morning after a sleep over -- they're SO easy and fool proof. Definitely going to be a staple recipe for our family. Yum!
Finally! All of us can sit down at once. Who would have known? Genius!
I made this today and it was delicious. Just don’t forget to grease the pan.
Yeah, that’s what I forgot to do last weekend.
This is a great idea. The family can enjoy breakfast/brunch together while the meal is nice and hot. Very little mess and easy to put together. Looks delicious. Thank you.
Love Elle!! Always giving us the simple yet tasty recipes!!!
The first time I had french toast on a train, I was traveling cross country, and it was Amazing! They did not fry it or bake or broil it. The Chef Deep-Fried it and it was the best french toast I've ever had, big an puffy and DE-licious! I love America's Test Kitchen and 2 years ago bought their Cook Book, it too is great and such a nice presentation the way it is set up. Really like the people on the show too!
Wait, y'all might have just changed the game completely! This is brilliant!
OMG... This IS a game changer !!!
So true. Everytime the woman on the right is on she changes the game and nails it. Watch her make shrimp scampi!
Yep!!
@@seanswinton6242 "...the woman on the right..."
Her name is Elle Simone. See: en.wikipedia.org/wiki/Elle_Simone
@@seikibrian8641 thank you for info.
This is simply the best way to make French toast. It’s our new go to!! Crispy and flavorful!!!!
I’ve made this several times, perfect every time!
Good to hear someone has already tried it! It sounds too good to be true!
Thanks for letting us know. Did you also use regular bread?
*_AN INVITE WOULD HAVE BEEN NICE._* 😒
I was looking for this comment ;-) xx
Just made these! Delicious, just like Julia described. I absolutely love how easy the prep work is because I hate firing up the griddle for Sunday Brunches. This is my kind of cooking, one and done! Thanks for this recipe.
I appreciate them using normal bread. Yeah, I keep some more expensive stuff sometimes but usually I have a normal loaf of soft bread.
Great recipe and cooking tips. I used Portuguese sweet bread to make French toast that my sister had left over and was a little stale and I was amazed how good it was.
I love this. Everyone can eat at the same time! I find that occasionally switching almond extract for the vanilla extract makes a welcome change and adds a unique richness to the French toast, but it is best only occasionally. I also find that bacon in the oven is also very convenient.
I've been doing that too with almond extract.
@@richardschaller797 nice.....its a delicious deviation from standard French toast! Glad I'm not the only one!
I like nutmeg instead of only cinnamon. Going to have to give the almond extract a try though. That sounds delicious!
@@michellehasty1038 oooohhh....nutmeg! I should have thought of that before now! Totally going to try that next batch I make! Thanx for the reply and great suggestion! Blessings!
This is what I do as well, swap in almond extract when appropriate, but I've never though to try it with French toast. Vanilla is so overused in the US. I love the scent and flavor of almond extract, but a little goes a long way. And nutmeg is definitely a standard ingredient in any French toast that I make.
Thank you for sharing. We made this today. It was very good. We will tweak the spices a bit next time around but the oven concept is brilliant. So easy and everything browned nicely. 👍
I'm not sure that 8 pieces at a time is a huge improvement in production, BUT - this is probably one of the most delicious French Toast recipes I've made. ProTips (for hard core French toast fans): (1) Add 1/2 tsp (not tbsp) corn starch to get a really nice perfect crispy exterior (2) Really spray or oil the pans really REALLY well and (3) Regular sandwich bread works great, but definitely use the thicker sliced bread. The thin slices will be dry and you'll have leftover custard in the pan that burns.
Texas Toast. Oh, wait..They told one another use the bread you've got( code for high dollar artisanal sourdough) not the bread WE'VE got.
Whatever. Texas Toast works. Stale it in the fridge.
Apre holiday tip: use Borden's eggnog for the custard. If there's any left.
Brioche is good but it’s not going to give you the “slightly custard-y middle.” It’s going to give you a SERIOUSLY custard-y middle.
@@user-vm5ud4xw6ni watched one video where the chef toasted the bread first before adding the custard and frying.
@@user-vm5ud4xw6n I leave my brioche bread in the microwave to go stale for 24 hours before I make it and it helps heaps!
This is what happened to me. Total fail, couldn’t eat it- dry, hard edges and stick to the pan
Everyone needs to definitely have a baking sheet in every kitchen . That was a great recipe . 🙌🏿
I tried this this morning and it was GREAT! Easy too. I cut the recipe down for 2 servings and used only one egg and cut other measurements in half. Have to say, this will be a favorite around our house. Thanks ATK.
Best recipe I have found out of many through many years.
Thank you so much for sharing.
I think you've saved me by teaching me how to make one of my favorite things to eat. I have never been able to make french toast the way my mom and grandmother did, but I think after watching your video, I think I can finally have homemade french toast again! *drool : 9
My son worked at a Restaurant run by a woman from England. She hired a chef from England. They had a couple "secret ingredients" that made the French Toast incredible. It was done in a fry pan but if the secret ingredient are added at the perfect time I believe it could happen in the oven fried French Toast too.
Put a dab of butter on the toasty side after you flip it. Then sprinkle cinnamon on the French toast. Then sprinkle with powdered sugar.
Okay, I’ve made this at least four times. The first two times were on the same kind of sheet pan. First time, I lightly greased just like they said. When it came time to flip them over they were completely stuck to the pan. Had to scrape them off. Then they weren’t even browned like the video. They were mangled up and after broiling them to brown them they tasted great.
Second time, I greased more heavily, but same result. Stuck like crazy. The next couple times I used a different sheet pan (non stick), and they still stuck! Just not as bad. I love the flavor and when you get them crispy and brown they are fantastic. Just doesn’t work anywhere near like it did in the video.
Wonderful thankyou fan from 🇦🇺
My grandchildren have always loved French toast for breakfast whenever they came down to visit for a few days growing up. They are in their teens now but still still want grandma’s French toast. This looks a lot less messy and easier… … and we can all eat together. 👏
Wow. I admit, I just learned something. Thank you, ladies.
So thankful for this recipe!! 🙏
Had some homemade sourdough to use up. Worked fine, But I used a couple pieces store bought bread to fill up the pan, and they soaked up much more custard.
I've been making overnight french toast lately, cause it's the only way one of my kids will eat eggs, currently. I'll probably still make the overnight version about 50/50 now.
This way was much faster!!
BTW, I like the Martha Stewart variations for my overnight FT!
I'm craving French toast now, yum
😊
Ditto
Restaurant perfection!
Seen it done but never made the connection for at home! New favorite breakfast at home! Delivering 8-16 full size pieces of French Toast to the Holiday Breakfast Buffet at a time! Perfection! Thanks ATK!
Loved your idea of flipped after cook to soften any parts that may have dried when broiling. Brilliant and lovely attention to the smallest details. Thank you.
Trying this recipe this coming Sunday! Thank you for sharing.
I can’t believe my wife of 30 years just said I made the best French toast it was 100 times better than hers! It’s our little secret guys! Thank you!
How good of you to make it for your wife! And how good of her to acknowledge her defeat!
🥰
Life changing!
My wife says that too, then I realized she always says it and now I’m always cooking..🧑🍳
I enjoy your show on PBS and I am so glad to get you on TH-cam
I use eggnog to soak the bread for french toast, mmm-mmm.
yeah that was an awesome way to add even more flavor.
Me too. Love it. Wonder if I could add rum to the syrup!!
Can you tell me the recipe please ?
Ever since I didn't realize I was out of milk one time & needed to improvise.. Hazelnut coffee creamer instead is where it's at imho!!!!!! (I never put an entire cup of milk in, preferring more 'eggy' anyway) So about 1/2 C (whatever your fav brand/flavor) coffee creamer, to 3-4 eggs.. Absolutely nom nom imho! Oh, I also just do center rack, 495-500, 8-10 min, flipping halfway through. Comes out perfect. Plus, being on sheet pan & in oven.. no one has to wait & all get to eat while HOT. Win/win!! :) Enjoy, stay safe & be well.
Great idea. Thanks for the tip.
Love this method completely. Always make two pans, and freeze the rest for another day. I highly recommend using Brioche bread. You'll thank me often .....
I was just talking the other day about how long (and boring) it takes to make FT for my family without a griddle. Forget the griddle, hello sheet pan!
Now everyone eats together and I’m not making seconds and thirds for the kiddos, before I get a piece.
Made it this morning and kids loved it. I loved it. So simple and satisfying. Thank you
I like the tip of putting the custard mixture in the sheet pan but I usually prefer to do a quick pan fry/sear on each piece about 2 minutes per side THEN put them in a 350 oven for 10-12 minutes. I know it's an extra step and pan but it works for our French toast nicely and the custard bakes within each slice making them puff a bit and very tasty.
I'd be worried the pieces dry out without the quick fry on the outside. I might have to try this one just to see how it works. I use BRIOCHE day old thick slices and allow all of the custard to soak in....
I wonder how they'd dry out if they were laying in a bed of liquid on the tray. They're soaking up liquid, all of it, is absorbed into the bread.
OMG. Didn't think about that easy way loving it
Just made this! It doesn't work with Texas toast, so it really has to be regular bread. Also mine were dark brown after like 2 minutes on low broil, so definitely keep an eye on it!
Thank you, thank you for this & truer words have never been spoken, "Never ever, ever walk away from the broiler".
I spice mine up, too…..usually with cinnamon, nutmeg and sugar and a little vanilla…not nearly as much as here, however….the butter is a nice touch…but another tip I learned is to put corn starch in the batter to give it a little crisp texture on the outside.
I use a two burner griddle so I can fit 6 or 8 on….but using a sheet pan is a good idea for uniformly.
In my mind, the nutmeg was definitely missing!
WOW!! Nice. I'll try this. As you said it's an easy process and also doing it this way none of the mixture gets wasted. 👍👍
Elle Simone; this is a game changer for me. It is brilliant! I am absolutely going to do this as soon as possible. I love the spices you used and it looked so perfect. Thank you so much for a wonderful, practical and delicious looking recipe.
Brilliant . . . my mouth Is WATERING!!!
I can’t wait to try this. French toast is basically my all time favorite breakfast but it’s always tedious because I have to wash the pan out after every load of bread so I’m not using burnt butter. Then I always end up leaving the extra egg mixture to rot in the fridge lol and as an expecting mom, I’m super excited with how easy this looks. Hopefully it works out. I plan on using Sara Lee Artisano loaf bread because it’s easy to find and has the best texture ever for French toast in my opinion.
That’s my favorite bread in the supermarket!
I made this and it is now my go to. Don’t forget to use stale bread!
I use Texas toast bread, it's thick and holds up much better and toast great.
They have flavors in the Artesano bread line now 👍🏾 I used the cinnamon and so delicious. I also use egg beaters instead of egg so I don't have to worry about white streaks. I also like the cinnamon toast crunch seasoning. 👍🏾
BEST bread ever, isn’t it! Thicker w texture like Italian bread.
A thick sliced Brioche works great for French toast too.
Nutmeg added treat to mixture right before oven. Great French toast in oven!! This is terrific way to cook!!!❤
Try it with cinnamon raisin bread... just kicking it up a notch. I've been making it with raisin bread for decades, a little butter on top, maple syrup, and raspberry preserves (or strawberry) is always my go to, haven't found a better way... well, that's my opinion, but many who have had my French toast, seem to go that route.
Cupboard bread has the cranberry bread it great for frenchtoast. So yum. Instead of milk use condensed milk by carnation. Over the top delicious❤❤❤
@@LionsTigersBears Thanks for the condensed milk suggestion, I will definitely have to try that sometime, sounds incredible. I love most anything with condesed milk in it, like to eat it by itself, too.
So good and so easy to serve breakfast for my little grandsons. Thank you!
That is a great idea and thank you so much for sharing this with us. I will try this. Amen
I have done this for a while now before I ever watch this, However with one huge difference. I have this very large rectangle glass baking pan, I do not use it in the oven. However I use it to pour my prepared custard mixture into, then I lay my bread in let it soak up turn it let it soak up. Then afterwards, I lay it on my greased large baking sheet. Yes I know you have an extra dish to wash but let me tell you it is so much easier not ruining your baking sheet with poured custard on it. I sometimes use baking paper instead of being greased depending on the baking sheet I'm using. Just a another way that you might be able to do the exact same thing without ruining your baking sheet just thought I would put it out there. 💓
Here's an extra tip for you... Have a dedicated baking sheet for oven cooked bacon. Lay baking paper down lay as many strips of bacon you can on your baking sheet then lay another piece of baking paper down on top put into the oven at 350 until it's done to your liking. It makes it so much quicker so while you're preparing other things you could be doing this at the same time and wham you have your complete breakfast done in shorter amount of time. 💖
Only Alton Brown can come close to the same perfection! 👌
I tried today for Father's Day and this recipe turned out perfect for our family of 5! I used non-stick foil for easy clean up! Thank You Test Kitchen!
I always have a problem with uneven temperatures and some soggy pieces. This is great.
Perhaps dont let it soak too long in the egg mixture sir
OMG, OMG I will never make french toast any other way!! With a family of three I was always the last one to sit down to eat and by that time my husband and son had almost finished! The custard was out of this world and so simple to remember. I did flip mine!! I've made it twice in a row for our Sunday breakfast!! I can't wait to try it out on a bigger crowd 😉!!
We put in a good splash of Grand Marnier too 🍞🍽
I've had a recipe for years (and never made) where you dip the bread in cream and Amaretto and then make an Amaretto syrup for it. Here's a link for a similar recipe: www.food.com/recipe/amaretto-french-toast-w-amaretto-butter-and-syrup-323352.
😳Oooh I'm trying THAT!😅 My Fiancé LOVES that stuff! 🙏🏼🥰Thank u!
I add brown sugar to mine
Sounds delish yum 🤤
Baileys
A great way to serve up delicious French toast for a crowd! As a single I make it in a pan but ALWAYS lightly toast the bread first in a bread toaster. I pierce the lightly toasted bread with a fork so it soaks up the egg custard easily. My pre toasting hack results in the best French toast!
I’ve used this recipe several times. It makes awesome French Toast
I just made this. My son is still eating his. And it is very very good. Would absolutely recommend.
This is way too amazing. I want this NOW. Thanks for making me go to the grocery store just to make this!
Fab recipe! We add just a scant ½tsp of ginger and it's better than Mom's!
A real keeper...😊
She kept calling the egg mix a custard, I never thought of it that way, hey learn something new everyday.
What did you call it,bread dip?
It's egg water.
Loved the way this turned out! I love ATK! The best way to cook French Toast, PERIOD!
Such a great idea! I’m definitely making this for the family. ❤️
This is an excellent recipe … simply delicious … thanx!
A new take on an old favorite. Can’t wait to give it a try.
I love the America's Test Kitchen. They're awsome!