[5 - 5] you know i am the first to admit i am
[5 - 7] not much of a morning person which is
[7 - 9] why i like to make my french toast
[9 - 11] custard at night there are plenty of
[11 - 13] advantages for one thing i won't have to
[13 - 15] do it tomorrow for another thing the
[15 - 17] custard will probably taste better
[17 - 19] because mature custards usually do and
[19 - 21] the the other advantage is that it
[21 - 23] always reminds me to put out some bread
[24 - 27] that lady was right toast racks are very
[27 - 29] very nice especially when you make them
[29 - 31] out of you know three cents of wire
[31 - 33] this may be the most important step in
[33 - 35] making french toast okay fresh bread
[35 - 37] will just fall apart when the batter
[37 - 39] hits the pan stale bread soaks up plenty
[39 - 42] of custard while remaining sturdy
[42 - 44] just make sure eight hours minimal i
[44 - 47] mean it now come on uh the custard will
[48 - 51] start with one with one cup
[51 - 53] of half and half
[53 - 55] to that we're going to add some honey oh
[56 - 57] and i like to put the honey in the
[57 - 60] microwave for a few seconds because it's
[60 - 62] easier to work with and it integrates
[62 - 63] better into the custard i'm just going
[64 - 67] to kind of eyeball two tablespoons here
[70 - 73] two and uh we're gonna need a little salt
[75 - 76] i'm gonna guess
[77 - 80] of a teaspoon oh these um i like being
[82 - 84] prepared and uh three
[84 - 95] and uh three eggs just large eggs one
[95 - 96] three and just whisk
[96 - 99] gently to combine
[99 - 101] if you're having like your in-laws over
[101 - 102] for breakfast you may want to strain
[102 - 105] this to get out the little ropey calais
[105 - 110] but hey it's just me and i don't care
[113 - 113] there we go and just put a plate
[113 - 114] on top and get this back
[114 - 118] into the refrigerator that way we're all
[118 - 120] set in the morning oh i'm tired look at
[120 - 121] the time you don't mind cleaning up do
[121 - 129] you great good night good morning
[129 - 130] good morning let's make that french toast step one
[130 - 133] pour yourself a cup of joe step two
[133 - 137] retrieve your custard step three check
[140 - 142] perfect step four set your oven
[142 - 146] for 375 degrees
[146 - 149] degrees step five uh make sure that you've got a
[149 - 150] rack in the middle or just above the
[150 - 152] middle why because we're gonna we're
[152 - 155] gonna bake on it why bake well look at
[155 - 157] it this way french toast when it's good
[158 - 159] is crispy on the outside and creamy on
[159 - 161] the inside the best way to ensure that
[161 - 163] is to cook it twice once in a pan and
[163 - 165] once in the oven you're going to need a
[165 - 167] rack to do some draining and you're
[167 - 169] going to need a pan to catch some stuff
[169 - 172] you're also going to need
[172 - 175] one pie or cake pan
[177 - 177] pour the custard
[177 - 180] in the pan and drop in the first two
[180 - 182] pieces of bread
[182 - 184] there i'll let those soak for 30 seconds
[184 - 195] on each side no more no less flip flip and repeat
[196 - 197] now you watch those i'm gonna go get the
[204 - 204] okay everybody out of the pool
[204 - 207] now these pieces have taken on board all
[207 - 209] the liquid that they need but that
[210 - 211] doesn't mean that they have soaked it
[211 - 213] all in okay by letting these rest for
[213 - 215] two minutes or so that liquid will move
[216 - 218] into the core of the bread and that is
[218 - 219] going to make all the difference later
[219 - 223] on now in the meantime heat your largest
[223 - 225] non-stick skillet over
[225 - 228] medium low heat until it's nice and
[228 - 231] toasty we'll say around 350 to 375
[232 - 235] degrees now now butter
[238 - 238] just enough to coat the bottom of the
[238 - 240] pan and as soon as it starts to bubble
[240 - 246] down go ahead and introduce the toast
[248 - 248] as soon as those go in go ahead and
[248 - 254] start soaking two more
[256 - 256] it should only take you five to ten
[256 - 258] minutes to brown all of your toast
[258 - 262] pieces on both sides
[265 - 265] when the last pieces are done
[265 - 266] move them off
[268 - 271] and then move this whole contraption to
[271 - 275] the oven set to 375 as we said
[275 - 277] i usually just move these to the rack
[277 - 279] but if you don't want to do that you
[280 - 282] this rack to the rack oh that's just as
[282 - 284] good isn't it
[284 - 286] give these five minutes for the custard
[286 - 288] to uh firm up and in the meantime uh get
[290 - 293] i'll be back boys