Why You Should Cook French Toast In Your Oven | What’s Eating Dan

Been eating French Toast for nigh on 80 years. Never heard of, or seen it made with custard. But having said that I saw things i could try.

Are you for real?
I don't need to guesstimate the amount of soakage resulting in uneven soakage

When I make Pain Perdue (the original "french toast", translated to "lost bread" it is a bit different than what we Americans are used to, served with a sweet butter wine sauce instead of maple syrup) I cook the first side in the pan before flipping it and placing the entire pan in a preheated oven at about 450° to cook the second side. It makes the best pain perdue every time and I'll never make it any other way.

Marmite and cheddar cheese on sourdough french toast.

I use cinnamon swirl bread for my French toast. To avoid the soggy center, I make the same quick flip in the custard that Lan uses.

I dont think recipes recommend using stale bread as much as French toast is a use for stale bread that's too hard for much else. This is supposed to be a Leftovers dish that's cheap.

Always looking for lactose free recipes

The bone isn’t good, I want custard all the way through, that’s why the 1st method you showed is superior to the last method.

Answer: Yes!

Question: for Lan's recipe, do you do the dry/bake bread first or it looks like just fresh from the package?

Sourdough bread! 👍🏻👍🏻👍🏻

Your cat overgrooms her arms too?

Great video! I love Dan!

Leftover pizza ala internet shaquille is my favorite french toast bread for its uniqueness and it’s ability to revitalize old pizza that would otherwise be microwaved into suckiness

I'm very sad that not even once did you ever consider leaving out sugar and vanilla. That isn't a thing I can face first thing in the morning; that is firmly into dessert territory. :-/

Dan's cat is called My Master but in Spanish ? cool name for a cat. very true

I tried oven method and also tried a light toast king in the toaster and I liked the toaster method better

Dan, you are my favorite bread.

Thé Bon Appétit Milk Bread recipe is the bomb!

Greek Easter bread in my house,gotta use your recommendations for the custard and method of cooking 🧑‍🍳

I could not understand you. Slow down. Thank you.

But how is this breakfast?

Hey Dan, I've been making French Toast the sheet pan way for years! I have not and will not use blue food coloring! Always love seeing you!😍

one or two drops of Fiori di sicilia extract along with the vanilla ....big taste.

quick question, any Germans around here? I never saw anything alike in Germany nor here, in Austria and never had anything similar except "Arme Ritter" which is salty and used for soups or a side dish for spinach. Both not really a breakfast thing.

French Toast recipe is behind a paywall... Cool...

my ideal French toast is pretty much the basic recipe with eggs, milk or half&half, sugar or honey, and a bit of cinnamon and nutmeg. What is more important than the specifics of the custard base, though, is the thickness of the bread and the length of time for the soak. Unlike with a lot of very traditional recipes for pain perdu, which can often call for a relatively brief soak, I soak it for however long it takes to fully soak the bread and rob it of all semblance of structural integrity. Basically, get your fish spatula ready, because you'll be needing it to retrieve the fully saturated bread from the custard bath. Then griddle at a low temperature until the exterior is nicely set and just starting to brown and the interior is still quite soft. I tend to set my oven to keep warm at around 150 degrees Fahrenheit, which helps give the custard a bit more heat to set up, but due to the somewhat frequent opening of the oven to add more slices, doesn't get hot enough to set it firm. The other rather important thing is the bread thickness. You should use bread no thinner than 3/4 inch and no thicker than 2 inches. Bread that is too thin won't allow you enough time to get the exterior cooked properly before the interior has set hard while bread that is too thick can be quite challenging to fully saturate with custard.

As a bonus tip: if you've got some leftover hotdog buns, they can be repurposed with reasonable effectiveness into French toast. Just remember to slice off the very top of the bun if they're side-split, or if you use top-split buns, then all you have to do is slice off the very edge from the buns that were at the edges of their pans. You need exposed bread crumb to soak in the custard more effectively. The soft and slightly sweet hotdog buns are great for French toast and you almost always have leftover buns because of the intentional mismatch between the number of units in hotdog packs and bun packs. In the case of my family, we typically end up with an even higher incidence of this, as leftover hotdogs frequently end up chopped and added to baked beans, so finding a good use for the leftover buns is a real bonus. Other, other bonus tip: if you don't have a preferred butcher that makes good hotdogs in your area but you happen to live nearby a Lowe's Foods, check and see if your location has a Sausage Works. Their sausages and particularly their Franktacular hotdogs are excellent.

Nice

This is the absolute best French Toast I have ever made or eaten in my life!!!

Random but yes, we used to watch Stomp every year in band in middle school, what a throwback 😂

I like raisin bread

I ❤ Dan's segments so much, I learn a ton about cooking/food from these short videos.

Thanks for linking, but the linked recipes are behind the paywall. :-(

You lost me when you added the orange zest😔

Carefully slicing a cinnamon roll sideways (from local donut shop) & dipping in just well beaten eggs, using standard smart balance to butter the pan makes the best French toast🤤

Useless video. Lists all the ingredients except the last one. Is that milk, is that heavy cream? Everyday French Toast recipe requires you to give your credit card information. Y’all just lost a viewer

One technique you missed that is my absolute favorite for french toast is to sprinkle a nice even coating of cinnamon sugar into the pan on top of the melted butter right before putting the bread in to sear. The sugar caramelizes and becomes a glossy, crackly sugar crust on the face of the bread. It is absolutely amazing and to me at this point any french toast that doesn't have this pales in comparison

Dan … I use whole eggs and love your suggested cooking method …. I love your programs …

Yeah! But one more thing.... 🥓 🐖 😅😊

Great channel! Great information! I follow the recipe you just talked about! Makes the most delicious French Toast ever! So easy too! Love the vanilla Brioche Bread!

I’ve made the french toast the way the lady made it. It was GREAT !

Is there a way to do this without a broiler? Maybe flipping it towards the end?

Is it possible to make Lan Lams recipe but with only yolks? The eggy flavour is actually my least favourite part about french toast

My mum would make this on Christmas morning but with cinnamon raisin bread

Hopefully he washed his hands after he put cat down!!😳

I made my French toast in the oven today, amazing!!!

Want to make it even MORE out of this world? add Bailey's Irish cream. It's amazing! Try it.

Yummmmmm. Whole eggs it is!

Love your French Toast recipe. Hated Lan's. Hers is so much work and so much mess and clean-up; every time I made it, the bread stuck to the pan and the french toast itself was dry-ish.

I like to stomp on my french toast before i cook it.😊