The Ultimate French Toast: From Crumb to Crust

Overview

This video details how to create the ultimate French toast, focusing on precise techniques for a perfect balance of creamy interior and golden-brown crust. It emphasizes starting with properly dried brioche, a specific custard recipe, precise soaking times, and a two-stage cooking process.

Ingredients

• Stale brioche slices, 2.5 centimeters or 1 inch thick
• 240 milliliters milk
• 120 milliliters heavy cream
• 4 large eggs
• 50 grams sugar
• Butter for cooking
• 250 grams raspberries
• 30 milliliters water
• 1 tablespoon sugar

Instructions

1. Dry brioche slices by leaving them on a wire rack for 24 hours at 21 Celsius (70 Fahrenheit), or in an oven at 135 Celsius (275 Fahrenheit) for 15 minutes.
2. Prepare the custard by whisking together 240 milliliters of milk, 120 milliliters of heavy cream, 4 large eggs, and 50 grams of sugar for two minutes.
3. Chill the custard at 4 Celsius (40 Fahrenheit) for 30 minutes.
4. In a 23 by 33 centimeter dish, lay the dry brioche slices flat.
5. Soak the slices for exactly four minutes on the first side, then four minutes on the second side, at room temperature.
6. Preheat a skillet to 175 Celsius (350 Fahrenheit).
7. Drop in 15 grams (about 1 tablespoon) of butter for each slice and lay the soaked bread in the skillet.
8. Sear each side for three minutes until a golden-brown crust forms.
9. Preheat an oven to 190 degrees Celsius (375 Fahrenheit).
10. Transfer the seared toast to the preheated oven and bake for five minutes until the center reaches 71 Celsius (160 Fahrenheit).
11. For the raspberry compote, combine 250 grams of raspberries, 30 milliliters of water, and 1 tablespoon of sugar.
12. Simmer the compote at 100 Celsius for about eight minutes until syrupy.

In this video

• Brioche slices should be precisely 2.5 centimeters or one inch thick to serve as the foundation for the ultimate French toast.
• Bread must be stale to create a sponge-like structure that properly accepts custard without disintegrating.
• To dry bread quickly, use an oven at 135 Celsius (275 Fahrenheit) for 15 minutes, or leave on a wire rack for 24 hours at 21 Celsius (70 Fahrenheit).
• The custard requires 240 milliliters (one cup) of milk, 120 milliliters of heavy cream, 4 large eggs, and 50 grams of sugar, whisked for two minutes.
• Custard should be chilled at 4 Celsius (40 Fahrenheit) for 30 minutes to allow the flavors to combine before soaking.
• Soak each dry brioche slice for exactly four minutes on the first side, then four minutes on the second side, in a 23 by 33 centimeter dish at room temperature.
• Sear the soaked toast in a skillet at a steady 175 Celsius (350 Fahrenheit) with 15 grams of butter for three minutes per side to build a golden-brown crust.
• Finish the toast by transferring it to a preheated oven at 190 degrees Celsius (375 Fahrenheit) for five minutes, ensuring the center reaches 71 Celsius (160 Fahrenheit).
• A simple raspberry compote, made by simmering 250 grams of raspberries, 30 milliliters of water, and 1 tablespoon of sugar at 100 Celsius for about eight minutes, perfectly complements the rich toast.
• The two-stage cooking process, involving a precise skillet sear followed by an oven finish, is essential for achieving both a beautiful crust and a cooked-through, creamy interior.

Frequently asked questions

Why is stale bread important for French toast?

Stale bread, specifically brioche, is crucial because fresh bread is too soft and will collapse into mush. Drying the bread creates a sponge that properly accepts the custard without disintegrating during soaking and cooking.

How do you make the perfect French toast custard?

Whisk together 240 milliliters of milk, 120 milliliters of heavy cream, 4 large eggs, and 50 grams of sugar for two minutes. Chill the mixture at 4 Celsius (40 Fahrenheit) for 30 minutes to allow the flavors to develop.

What is the correct soaking time for French toast?

Each slice of French toast should soak for exactly four minutes on the first side, then another four minutes on the second side, at room temperature. This precise timing ensures a creamy, decadent heart without a dry center or soggy mess.

What is the best cooking method for ultimate French toast?

The ideal method is a two-stage process. First, sear the toast in a skillet at 175 Celsius (350 Fahrenheit) for three minutes per side to form a golden crust. Then, transfer it to a preheated oven at 190 degrees Celsius (375 Fahrenheit) for five minutes to fully cook the center to 71 Celsius (160 Fahrenheit).

How can I make a simple raspberry compote for French toast?

To make a simple raspberry compote, combine 250 grams of raspberries, 30 milliliters of water, and 1 tablespoon of sugar. Simmer the mixture at 100 Celsius for about eight minutes until it becomes syrupy, creating a tart counterpoint to the sweet toast.