0:05 [Music]
0:07 the biggest problem with making french
0:09 toast is that you can usually only fit
0:11 two maybe three slices in the skillet at
0:13 the same time which means you have to
0:15 cook serve and eat in batches so we
0:17 wanted to find an easier way to make
0:19 french toast for a crowd and elle is
0:20 going to show us how it's done that's
0:23 right and in addition to making it
0:25 faster and easier we wanted to make it
0:26 without having to use any special type
0:28 of bread we're just going to use the
0:30 hearty white bread we have in our pantry
0:32 so i'm going to start with three large
0:34 eggs to that i'm going to add two
0:36 teaspoons of packed brown sugar a half a
0:38 teaspoon of ground cinnamon one
0:41 tablespoon of vanilla extract
0:44 not skimping there no way and a quarter
0:46 teaspoon of salt so mixing this together
0:48 just make sure that all the spices get
0:50 mixed into the egg very well we want to
0:52 make sure that there are no streaks of
0:58 all right now that it's well mixed we
1:00 need to add two tablespoons of unsalted
1:02 butter so this two tablespoons of melted
1:03 butter is gonna make our french toast
1:07 more luxe and have more deep rich flavor
1:08 through and through so i'm gonna add
1:10 this last one cup of milk and then we're
1:13 ready to go all right
1:15 all right now that we have a nice well
1:17 mixed custard it's time to start making
1:18 our french toast okay all right i'm just
1:20 gonna put this here to the side and
1:24 bring over an 18 by 13 rim baking sheet
1:25 and that is not a skillet it is not a
1:27 skillet in this case it's even better
1:29 than skillet because we're going to put
1:31 the french toast in the oven oh i love
1:32 it yes i'm just going to treat it with a
1:38 now we're going to go into the pan with
1:40 our custard no more dipping of the bread
1:42 this is looking easier and easier
1:44 that's the whole point all right so we
1:46 have eight slices of hearty ripe bread
1:48 that you would have at home love it and
1:50 we're just going to put the bread in a
1:52 single layer on the sheet in the custard
1:55 and we only want the custard to soak in
1:57 about a quarter of an inch on each side
1:58 and so just as i've laid this last piece
2:01 down it's already time to flip over to
2:03 the other side so that it can absorb as
2:06 well so fast and so even
2:08 the other thing the first piece that
2:09 gets dunked in the bowl is usually very
2:11 different than the last phase that's
2:13 very true this is going to be even
2:15 there's going to be no
2:16 waste because all this custard is going
2:18 to absorb in about a minute and there's
2:20 no fuss we really didn't have to do a
2:22 whole lot of work okay so we're going to
2:23 cook this french toast in the oven so
2:25 it's going to cook in the oven for 10 to
2:27 15 minutes until the bottom of the bread
2:30 is golden brown we're starting with the
2:32 rack in the lowest position in the oven
2:34 we have a second rack set five to six
2:36 inches from the broiler and it's at 425
2:41 oh starting to smell like french toast
2:44 in here oh yeah oh yeah let's check it
2:46 and see how brown it is on the bottom
2:48 that looks perfect nice a little spotty
2:51 spotty's okay yes the most amazing thing
2:53 is that we don't have to flip this
2:55 french toast we're just gonna move it up
2:56 to the broiler and let it finish cooking
2:58 on the opposite side oh i like it it's
3:00 easy so we're just moving it to the top
3:02 this is about five to six inches from
3:05 the broiler and this is going to go for
3:07 about one to four minutes as soon as the
3:10 broiler goes on you start counting and
3:12 then we'll be ready to go all right
3:14 perfect we cannot leave we have to stay
3:18 all right it's been about four minutes
3:20 let's take a look
3:22 that's amazing oh wow that's perfect
3:28 okay so i'm just going to flip these
3:30 over both sides have had a good time to
3:31 cook i'm gonna flip it over so the
3:33 bottom can steam because sometimes that
3:35 broiling can dry it out a little bit so
3:37 by flipping it over you're just trapping
3:39 the steam so the top can soften a little
3:46 there we go look at that yeah all at one
3:48 time all in the oven and as you said
3:50 before there was no leftover egg mixture
3:53 no waste no waste at all
3:55 no fuss no waste my favorite kind of breakfast
3:56 breakfast
3:59 and i think we are ready for french
4:01 toast all right okay
4:04 two pieces yes two pieces nice let's put
4:06 a little butter this is beautiful
4:08 i love your plate your plate is a lot of
4:11 butter with a little syrup
4:12 all right i'm gonna dig right in all right
4:13 right
4:16 crisp and it has that little tender bit
4:22 yeah
4:25 crisp all the way around that's right
4:27 a little custardy right in the middle
4:30 that is french toast perfection
4:32 my favorite part
4:33 are the crispy edges
4:36 that is the best part
4:37 cooked well through and through not soggy
4:39 soggy
4:42 and it has a great flavor i mean you can
4:44 taste the spices and the vanilla that
4:46 you put in there not too much but it
4:48 doesn't just taste like eggy bread it
4:50 tastes like french toast
4:52 this is terrific thank you i just love
4:55 how easy it was so to make this easy
4:57 french toast beat together three eggs a
4:59 few seasonings melted butter and whole
5:01 milk then pour into a greased rim baking
5:03 sheet lay pieces of sandwich bread onto
5:04 the sheet and let it soak up the egg
5:06 mixture on both sides bake on the lowest
5:08 rack of the oven then turn it on the
5:10 broiler and let the tops brown for a few
5:12 minutes before serving flip the toast
5:14 over to soften the toasted tops and
5:16 serve with plenty of butter and syrup
5:18 from america's test kitchen to your
5:20 kitchen a fabulous new recipe for
5:23 everyday french toast killer
5:24 killer
5:31 thanks for watching america's test
5:32 kitchen what'd you think well leave a
5:34 comment and let us know which recipes
5:36 you're excited to make or you can just
5:38 say hello you can find links to today's
5:40 recipes and reviews in the video
5:41 description and don't forget to
5:44 subscribe to our channel see you later
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