Alton Brown’s French Toast | Food Network

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  1. leaving bread out to 'syale' only crystalizes the moisture and redistributes when heated.

    dry in the ove so the moisture actully LEAVES the bread. this tip will also make a stuffing with amazing texture.

  2. Damnit, I was once proud of my French toast. But over time. They have failed me. I thought Alton could help me, but I have already been using the same techniques, except for the oven part. No help here. Thanks any ways Alton. maybe next thyme.

  3. She is such a mean nerd. The only thing I would do difference with my French toast add vanilla and almond extract cinnamon and Nutmeg to the custard. I don't have if the drainer but I still bake the five minutes to finish French toast to make it crispy. He is a cooking scientist and I would love to taste the different textures in his food. Some people say I'm a really great French toast, but one thing I learned about the always 59 different techniques and combinations

  4. ..if you put your little plastic containers in the microwave for any amount of time, you're cooking bisphenol-A (BPA) and phthalates into your food. It is not safe and I highly recommend you stop doing it. Look it up.

  5. Add 1tsp of vanilla extract to the custard as well. This will make it pop more. Everything else is spot on for amazing french toast. The other way to make this completely on a pan is if you use thick cut slices (eg: Texas toast). They will come out just as creamy if you simply pan fry them, no oven necessary. You're looking for at least 1" of thickness for the slice of bread. No more than 1 1/2" thickness or you will have to use the oven again.

  6. Want it to come out even better? Use Challah bread to make it. The  Challah is rich and creamy as it is, cut it nice and thick (i cut mine like an inch thick) and follow the rest of the recipe as directed.

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