Basic Guide to French Toast | Chef Jean-Pierre

Hello there friends! Today I'm making French toast and I'm using brioche bread. Remember, thumbs up if you like the video, subscribe to the channel and ring that bell. Stay tuned, we're going to do it right now. Well hello there friends, let me show you how to make this. This is really a beautiful recipe, very simple to make. You know I like brioche bread, so I'm going to use the brioche bread. To make a French toast, you have to have thick bread. So you get a brioche bread, you slice it, or you can get whatever bread you want. You know what's also good is raisin bread. Anyway, in French it's called pain perdu, which means lost bread. Usually you make it with the old bread. I don't like the old bread. Gold bread, I give it to the duck. But make it with whatever you want. Whatever bread you want, it's okay too. All right, what we're going to do, we're going to make a batter. A batter. We're going to put the eggs and let me just do them. Let me just put them in right in there, right? Eggs and then we're going to put a little bit of milk, maybe a quarter cup of milk or something like that. I'm not really measuring carefully, but you get an idea, right? A pinch of salt. Always put a pinch of salt. It doesn't matter if it's sweet or not. We're going to put a little bit of sugar. Measure everything carefully. A little bit of cinnamon. Cinnamon friends, I love it in the background, not in the foreground. I don't want all of a sudden, oh. Now, some people like cinnamon, then put away however you want. A little bit of nutmeg, ground nutmeg. I got this nutmeg grinder, it's pretty cool. But you can use just a powder nutmeg, right? And then what we're going to do, it's really simple. I mean, a child could do this. I know, people said, oh yeah, well how come your eggs are so yellow? It's the free range eggs that I get at the grocery store. We get them at Publix, they're wonderful. Maybe just a little bit more milk. What do you think? Just a touch more milk. See, that's the whole idea about just doing it however you want. Quarter cup. Here you go. I got enough right there. And you know what I like to do also? I got to put some Tahitian vanilla. I like to put Tahitian vanilla. You can get whatever vanilla you want. I think Tahitian vanilla is one of the most flavorful vanilla, but Madagascar vanilla, Mexican vanilla. There's a lot of vanilla out there. If you can get pure vanilla, it's better. But if you can't, you can't. You know, that's it. I'm going to put just a touch more milk. You see, where is it? Where's the milk? Oh, here it is. There are new people in the channels here. This guy is nuts. And that's okay. We don't mind having this label. So now, what else did I do to this? Okay, I got it. I'm all ready to go, right? Very simple so far. Let me move stuff out of the way. This I'm going to need later. This I don't need. What else are we going to put in here? Now, the adult version. A little bit of Kahlua, a little bit of rum. And you see I got Grand Marnier because I'm going to put some berries. I'm going to sauté them in a simple syrup with a little bit of butter in there. And so, oh, by the way, talking about butter, let's get ready with our butter, friends. We're going to put a little butter. We're going to put some in here, too. We're going to use that later. A little butter. A little butter, yeah. Now, you can't really have too much butter, right? I mean, we all know that. Butter is good for you. I mean, I always push butter and people say, oh, you use too much butter. What do you think? Not too bad, right? For a guy who eats a lot of powder. I eat probably a quarter pound of butter a day. That's a lean day for me. So, we're going to put that in there and then we're going to put the bread. Let me tell you about the bread, friends. It doesn't matter what bread you're using. If you're using a brioche bread or whatever favorite bread you use, I like to toast them. And I like to, and the reason why in France they use the old bread is because we kind of like a little dry. I don't like it dry, really. So, what I do is I toast them. They're still tender in the center, but what happened is the fact that they are a little crusty on the outside, they're not going to get soggy. So, it's really an important little thing to remember, my friends, okay? You want to toast your bread first. It doesn't matter what bread you're using. We're going to keep it. We're going to get them in the butter that we made, but we're not going to leave them in there too long, just a few seconds on each side. We don't want them to get soggy, okay? So, we leave them in there a little bit, just for a few seconds on each side, you see? And then we're going to put them in. This is really simple, friends. I mean, really. French toast. I mean, really. Okay. Everybody's been asking me, please give sauce your French toast recipe. Well, here it is, my friends. All right. So, this right there, and then I'm going to do these berries, you see? All right. So, what do you think? I think that's, what do you think? I love when I ask you all the time, what do you think? You know, it's because, you know, remember when I had the cooking school, every night I would cook, every day I would cook in front of people, and they were right there in front of me. I had to ask them what they thought, because they were going to eat everything I was going to cook, all right? They were going to eat it all. So, I had to ask them. So, I'll keep asking you. I hope I put everything in there that I was supposed to put. See, look. I drank the whole thing. And they're not going to get soggy. They're not going to be soggy, because that dish was a little small. They're not going to get soggy, because, you know, butter should be a little harder. They're not going to get soggy, because we took the time to toast them before, okay? So, it's really, really important. Make sure your butter is a little harder than mine, right there. That's always a problem when we're doing live things, live shows. Let me take it out of here, because I don't want it to get too soggy. I don't want it to be soggy, okay? I want them to be soft, but not soggy, all right? So, let's make sure this is hot. Let me get a rag. I want it to be hot, so they don't... They're going to be beautiful. You watch. This is going to be delicious, my friend. All right. So, here we go. Put the bread in here. Yep. There you go. They should fit in that pan pretty good. And then, we leave them alone for a second, okay? While they are getting nice and golden brown. Let me remove all the stuff I don't need out of here, friends. When they're getting nice and golden brown, I got a plate right here that I'm going to use. Let me now take care of the fruits. And the fruit... Oh, you know what? I got to get a spatula. I forgot to get a spatula, but I got it. I got everything. That's the cool thing about this kitchen, friends. I have everything. Well, guess what? After 50 years in the kitchen, you should have everything, right? We want them to be beautiful golden brown. Not too golden brown, but we want them to be pretty enough. So, let's make sure the butter is not too hot. All right. Let's see what we got here, friends. They're not there yet. All right. Okay. That's good. That's good because we got a few minutes. We're going to do the fruits. And the fruits... All I'm doing is putting a little butter. Now, you know what? The adult version, the rum and the Kahlua, go right ahead. Don't be afraid to do it. And the adult version for the fruits... Oh, let me make sure this is... Ah, not yet. Not yet. Well, now that I flipped it, let me see. Does it smell? Not yet. Another 12 seconds. Something like that. The adult version for the fruits, I mean, obviously for the kids, you just put butter and sugar and you put a little water so you get like a simple syrup. The adult version, you put a little Grand Marnier in there. That's the adult version. Orange juice for the kids. Orange juice for the kids will be perfectly fine. For the adults... Yeah, now we're talking. Look, look. You see? This is what I wanted. This is what I wanted. Look at this. Oh yeah, baby. Look at this. Oh yeah. All right. So the fruits, I got raspberries, I got blackberries, and I got strawberries. Strawberries, we're going to put them first because the strawberries could cook a little bit. The other one, they don't need to cook at all. Put a little more sugar. I like it to be a little thicker, right? Let's take the French toast out of there. Let me put them in a plate here. And then in a minute, I'll make a nice plate for serving. We're going to keep them so they don't burn on us. You see? That's exactly the way I like it. Nice and golden brown like this. Beautiful. Let me turn this off. I never have the room. There you go. You know, I'm going to keep it right here. Oh, it's going to be... Don't grab the plate. All right. So here's what we're going to do. We're going to sauté a little bit of fruit right here. We're going to take the blackberries. They don't need to cook. Just get them a little thing. And especially the raspberries, they don't need to cook. We just got to get them coated. All we're trying to do is just get them coated. All right. We let them cook for a second. So we take our slices right there. Oh yeah. This is going to be delicious. Right. Take a plate right there. Let me tell you, let me remove this out of the way for the camera. I can see because I always have things in the middle. All right. So we're going to decorate with a raspberry. Then we're going to take a little bit of the maple syrup. I love a little maple syrup on it. You don't have to put maple syrup. You can put whatever syrup makes you happy. Just a little bit on it. Oh yeah. Look at that. Yeah. Little maple syrup. What else? A little bit of fruit. Just a little bit of fruit. One, two, three. Let me get a spoon. I mean, this is so simple, my friends. Take a little bit of the fruit right there. Oh yeah. You can put more syrup if you want. It's really up to you. This is beautiful. Simple. Child could do it. That should be our thing. A child could do it. And then, oh, oh, oh, what? Oh, a little powdered sugar. What do you think? Just a little powdered sugar. This is a little bit of powdered sugar right there. Looking good. We could do a quick little strawberries decoration. Take a strawberries, slice it up and down. Not all the way through. Not all the way through. Really simple. Then fend it. There you go. Open it up. Oh, stay here, you. And voila. Beautiful. Ah, well, there you go. Let's leave it on. I screwed up. There you go. Put it right there. Stay right there, you. All right, my friends. French toast. Really simple. Let me have a bite. I always got a fork ready. See that? They're going to be perfect, friends. Oh yeah. You don't need a knife for this. Look at it. Look at it. See how beautiful they are? Oh, delicious. For once, I didn't burn myself. Let me make sure my heat is off. I hope you enjoyed it. That was really simple. You asked for French toast. Here it is. Remember, thumbs up if you like the video. Subscribe to the channel and ring that bell. Thanks for watching. We'll see you soon.