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So I've been making FT the same way for 30 years now, whisk up 3 or 4 whole eggs, whisk in some milk and vanilla and a little sugar. That is all. Put it in a dish big enough to dip the bread in and quickly coat each side of the bread so it does not get soggy. Pretty simple. Pretty good. Everyone has always enjoyed it with no complaints.

I saw a couple of these Michelin Chef videos about making FT and thought I would give it a try. I cannot begin to tell you just how good it was, what a difference. Turns out I have been serving junk for 30 years. I'd love for some of you to try this recipe out and see what you think. This is a half recipe, makes enough FT for 2 or 3 people. I doubled it because I had 4 adults and 2 kids to feed. I did have some leftover.

Also, I let the milk mixture cool quite a bit so as not to cook the egg yolk when mixing them together.

French Toast

1 Cup Whole Milk 1/2 Cup Heavy Cream 1 tsp Vanilla 1 Large Egg Yolk 2 Tbsp Sugar Unsalted Butter to fry it in.

  1. In a saucepan, combine the milk, cream and vanilla. Bring to a low boil
  2. Remove from heat. Let mixture infuse for 10-15 minutes
  3. In a bowl whisk the sugar into the egg yolk, then slowly whisk in the milk mixture.
  4. Once cooled, pour the mixture onto a tray or a dish to dip the bread slices
  5. Soak the bread on both sides very well
  6. Melt unsalted butter onto a pan over a low/medium heat. Brown both sides of the bread until the milk-egg mixture has set.

It take awhile to cook fully through, the bread will be browned very well.

Very dark but not burned

I made the bread yesterday and sliced it and left it out to get stale on the counter all day. I never knew you were supposed to use stale bread to make FT.

The Bread I used from yesterdays post

Top with real maple syrup or whatever you like that is not full of chemicals or HFCS.

OR, if you're really feeling up for it, I will tell you how I made this ridiculously rich Maple Glaze that made everyone say OMG !!! Really, they did.

I saw this on another Michelin Chef video for pancakes. It took over an hour to make this. It was my first time though and it is a bit nerve wracking.

I poured about 2 cups of real Maple Syrup into a medium size sauce pan and brought it slowly up to a slow rolling boil.

At the same time I took a medium size stainless steel frying pan and melted a stick and a half of unsalted butter and brought that up to a slow boil. Swirl the butter around in the pan frequently and increase the heat until it is boiling good and hits the smoke point. Keep going, smoke that shit. Keep swirling the pan frequently. Turn up the heat a little at a time, keep swirling frequently and hit the smoke AGAIN. The first smoke gives you brown butter, the second smoke gives you black butter. Nerve wracking. When it's all done smoking pour it through cheese cloth in a fine sieve into a bowl or another small pot.

Apparently melted butter and Maple syrup will not mix well together. So you need a liquid "binder". Now this is gonna sound weird, but it's really how you do it. Mix about an eighth of a cup of light soy sauce into the low boiling Maple syrup and then whisk in the melted butter. Keep this at a very low boil until you put it onto your FT.

Decadent.

So I've been making FT the same way for 30 years now, whisk up 3 or 4 whole eggs, whisk in some milk and vanilla and a little sugar. That is all. Put it in a dish big enough to dip the bread in and quickly coat each side of the bread so it does not get soggy. Pretty simple. Pretty good. Everyone has always enjoyed it with no complaints. I saw a couple of these Michelin Chef videos about making FT and thought I would give it a try. I cannot begin to tell you just how good it was, what a difference. Turns out I have been serving junk for 30 years. I'd love for some of you to try this recipe out and see what you think. This is a half recipe, makes enough FT for 2 or 3 people. I doubled it because I had 4 adults and 2 kids to feed. I did have some leftover. Also, I let the milk mixture cool quite a bit so as not to cook the egg yolk when mixing them together. French Toast 1 Cup Whole Milk 1/2 Cup Heavy Cream 1 tsp Vanilla 1 Large Egg Yolk 2 Tbsp Sugar Unsalted Butter to fry it in. 1. In a saucepan, combine the milk, cream and vanilla. Bring to a low boil 2. Remove from heat. Let mixture infuse for 10-15 minutes 3. In a bowl whisk the sugar into the egg yolk, then slowly whisk in the milk mixture. 4. Once cooled, pour the mixture onto a tray or a dish to dip the bread slices 5. Soak the bread on both sides very well 6. Melt unsalted butter onto a pan over a low/medium heat. Brown both sides of the bread until the milk-egg mixture has set. It take awhile to cook fully through, the bread will be browned very well. [Very dark but not burned](https://poal.co/static/images/cc0c8e8c8c8c9c48.jpg) I made the bread yesterday and sliced it and left it out to get stale on the counter all day. I never knew you were supposed to use stale bread to make FT. [The Bread I used from yesterdays post](https://poal.co/s/cooking/797043) Top with real maple syrup or whatever you like that is not full of chemicals or HFCS. OR, if you're really feeling up for it, I will tell you how I made this ridiculously rich Maple Glaze that made everyone say OMG !!! Really, they did. I saw this on another Michelin Chef video for pancakes. It took over an hour to make this. It was my first time though and it is a bit nerve wracking. I poured about 2 cups of real Maple Syrup into a medium size sauce pan and brought it slowly up to a slow rolling boil. At the same time I took a medium size stainless steel frying pan and melted a stick and a half of unsalted butter and brought that up to a slow boil. Swirl the butter around in the pan frequently and increase the heat until it is boiling good and hits the smoke point. Keep going, smoke that shit. Keep swirling the pan frequently. Turn up the heat a little at a time, keep swirling frequently and hit the smoke AGAIN. The first smoke gives you brown butter, the second smoke gives you black butter. Nerve wracking. When it's all done smoking pour it through cheese cloth in a fine sieve into a bowl or another small pot. Apparently melted butter and Maple syrup will not mix well together. So you need a liquid "binder". Now this is gonna sound weird, but it's really how you do it. Mix about an eighth of a cup of light soy sauce into the low boiling Maple syrup and then whisk in the melted butter. Keep this at a very low boil until you put it onto your FT. Decadent.
[–] • 1 pt

Sounds so decadent and yummy. Try this with an egg bread like challah it's crazy good (make your own challah it's easy)

[–] • 1 pt

Want to elevate common food? Seek out a copy of America's Test Kitchen Cookbook. They go through numerous iterations of simple dishes to test what matters, which techniques are best and to define the science behind their reasoning. We found a brand new copy at an estate sale for $10, and it is pure gold.

[–] • 2 pts

An old better homes and gardens, say 1960's or so is excellent. If you get one you will know what I mean. I will have to see what the ancients said about FT 60 years ago.

[–] • 1 pt

I have a copy of the BH&G cookbook - my mother sent it with me when I went to college. Use their biscuit recipe religiously - all but have it memorized. That cookbook even has instructions for boiling hotdogs!

[–] • 1 pt

I will look for that, thank you.

[–] • 1 pt

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Published 2004 - may be more recent versions. We got it at an estate sale for $10 - don't think it had ever been used. Price inside says $35. Probably $$$thousands$$$ today

[–] • 1 pt

Yea, holy cow. I went on amazon and they have like 50 cookbooks. They have a new one out that is huge. It covers every recipe they have done from 2000 to 2025. It's a beast.

[–] • 1 pt

I picked up a hint at a restaurant many years ago that puts French toast over the top. Crush up some vanilla wafers. Put the crumbs on a plate. Make your egg dip how you would like. After dipping your bread in the egg batter coat both sides of the bread then throw it on the pan. It's even better if you make it with homemade bread. I swear it will be the best French toast you have ever had.

[–] • 1 pt

I just had the best FT I ever had. lol, that was the whole point of the post. I'm certainly not going to contaminate it with ultra high processed goy slop!!!

[–] • 1 pt

I get your point. However you can make your own vanilla wafers bro. I've even tested it with other cookie types.

[–] • 1 pt

Fair enough.

[–] • 1 pt

I, too, had no idea it is supposed to be made with stale bread. I'll definitely be trying your version as soon as I'm off this month of no carb eating. The infused maple syrup, though? While I'm certain it is over the top, I'd have to be pretty motivated for that, lol.

[–] • 1 pt

It truly was a process, but it was so worth it. I wouldn't do it all the time but for a special occasion I'd do it again in a heartbeat. It was pure decadence. Think breakfast in bed for your SO on Valentines day or something. Also, I had a small bottle full left over that I put in the fridge so I can do it again without all the work!

[–] • 0 pt (edited )

Maybe a quicker, sloppier and way less sophisticated way, but I'd imagine it to taste similar. https://youtu.be/nZ1r78ExFMs

Looks like your pan was too hot at some point.

I let the bread soak in the mixture, sit to absorb for a minute, mix some egg into the leftover milk sauce to cover the toast in it and then fry in butter on low heat.

[–] • 1 pt

It was perfect. its supposed to be well browned.

Ice cream FT. That's a little weird but I can see it. Unless you're making your own ice cream though, you're eating garbage, (even the "all natural" stuff these days has garbage in it) and if you are making your own, then you are just over complicating it.

[–] • 1 pt

Get it! Still, the mixture with the yolk and stuff has similarities to the base liquid (good) icecream is being made of. Thanks for sharing your experience.