The Greatest French Toast Recipe of All Time (The GOAT)

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*GOAT French Toast Recipe*
▪Challah bread, 8 slices, each 1 to 1 1/4 inches thick (sub with brioche or texas toast)
▪6 large eggs
▪120g (1/2c packed) brown sugar
▪5g (1t) vanilla extract
▪2g (1/2t) cinnamon
▪6g (1t) salt
▪2g (1/8t) nutmeg
▪450g (2c) half and half
▪Neutral oil
▪Butter (for cooking)
▪Maple syrup
▪Powdered sugar
▪Whipped butter (2g salt + 230g/2 sticks softened butter)

*Instructions:*
1. Slice the challah bread into 8 slices, each 1 to 1 1/4 inches thick.
2. Place the bread slices on a wire rack set over a baking sheet. Dry the bread in a 180°F (82°C) oven for 30 minutes, flipping halfway through. Alternatively, leave the bread out overnight to dry.
3. To make the custard, in a medium bowl, whisk together eggs, brown sugar, vanilla, cinnamon, salt, and a pinch of freshly grated nutmeg.
4. Once combined, add half and half and whisk until the mixture is smooth and homogeneous.
5. Pour half of the custard into a shallow baking dish or half-sheet tray to soak the bread
6. For challah: Place 2 slices of bread into the custard, soaking for 2 minutes on each side. The custard should be about ⅓ of the way up the sides of the bread
- For brioche: Soak each slice for 30 seconds per side.
- For Texas toast: Soak each slice for 1 minute per side.
7. Move soaked pieces to a plate once soaked while you get ready to cook the French toast
8. Heat a nonstick skillet over medium-low heat. Add a generous swirl of neutral oil followed by 1 tablespoon of butter.
9. Once the butter is melted and the pan is evenly coated, place the soaked bread slices in the pan. Cook for 4 minutes on the first side, moving the slices around occasionally to ensure even browning.
10. Flip the slices and cook for an additional 4 minutes on the second side, again moving them to avoid uneven browning.
11. To prepare the whipped butter, add softened butter and 2g salt to a stand mixer with the paddle 12. attachment and whip until butter is whipped into fluffy soft peaks
13. To serve, stack the cooked French toast slices on a plate. Top with a dollop of salted whipped butter and a generous drizzle of dark maple syrup. Optionally, dust with powdered sugar.

CHAPTERS:
0:00 intro & prepping the bread
2:29 Making the custard
3:28 Soaking the bread
4:51 Recommended cookware for the job
5:37 Cooking the French Toast
6:57 Making whipped butter
7:17 Plate up and serving

🎧MUSIC:

#frenchtoast #frenchtoastrecipe #thegoat

[eaton]

No other YouTube chef shoots their content in such a visually pleasing way where you can really see everything so well. Every shot is exactly what you’d want to see as a viewer and is lit perfectly. Add that to all the teaching done in every video and you get the best cooking YouTuber and it’s really not even close.

[charlesstout]

I really appreciate the fact that you test various versions of a recipe to see which is the most satisfactory to what you want to accomplish. I especially appreciate your explanations of why some versions you've tried fall short and all the pitfalls we amateur cooks can avoid. Thanks for the great recipe, and I will make this very soon!

[tinymoongirl]

So my fiancé ranks his breakfasts as #1 Waffles, #2 Pancakes, #3 French toast, but I personally really love french toast. I'm about to help it climb the ranks with this video lol

[quentinking]

I trust when you say it's the greatest. When i can't think of anything took make for dinner i just pick a recipe from your channel and they never fail.

[ryanp]

To be able to craft your own recipe is just badass. It take a level of creativity and patience that most of us peasants do not have

[bradydill]

Thank you for scraping instead of chewing! I really enjoyed this video.

[Sherryskogstad]

Last Christmas I made French toast with leftover Pannetone. It was amazing.

[jacobgomez_]

i audibly yelled "oh my godddd" when you flipped the toast at 6:31. Will be making this weekend thx

[jimchallenger]

Dude nutmeg is my secret weapon for everything!

[RexusOutfitters]

Love this and love these GOAT recipes. Thank you!

[sheilam]

Now I get it. Now I know why - when I try to make thick French Toast doesn't quite turn out the way I expected. Thx for filming this and sharing it with us.

[fakenorwegian]

Congratulations on getting Made In to sponsor. Their products are excellent! They have great quality for the price. A great value.

[selfcritical]

Very similar to mine, but a few things i do different 1) I have red miso in my custard batter, which helps eliminate the oily sheen and amps the umami 2) i use vanilla paste which ups the complexity and 3) I've been making a maple syrup burre monte to sauce the toast with

[callmecue]

Just tried this recipe. Wow! Never had French toast with a substantial bite. Thanks Brian.

[gordonsobel]

Ok. So I just made this for my family (extended included) in a vacation house kitchen. Was awesome and everyone loved it! What surprised me was how accurate Brian is with the measurement’s of custard vs. bread.. it was a perfect ratio and was the first time I have ever made French toast without dumping a bunch of leftover custard in the trash. I macerated some strawberries to go along with it and that added a nice touch of color when we served it too! Great recipe Brian!

[keysersoze]

I’ve been making my custard the same way for years. The only difference, and, it makes a huge difference is the overnight rest of the custard. Try it. Your patience will be rewarded.

[princessalwayseva]

Yum, yum yummy!! As I sit here drinking coffee and the drool begins to run.😁 Awesome video. Tfs. Have a wonderful day.🤗

[glenm]

Love these videos where you show the different methods! I can really appreciate how time and labor intensive these must be, but SO DOPE that you do it. Cheers dude, keep killing it!

[alphaomega]

Brioche is my favorite and Texas isn't bad. Your method is quite similar to what I have done, but I'll have to try your method. One of my favorite versions uses homemade eggnog for French toast.

[sherwinsingh]

Brian, my kids and I followed this recipe to the letter, and the results were excellent. Thank you for sharing!