[0 - 1] - Let's talk French toast.
[1 - 3] So at the end of the video I asked everyone
[3 - 5] to give me their favorite breads
[5 - 7] that they use for French toast.
[7 - 7] 'Cause I need new ideas.
[7 - 9] We all want good French toast ideas
[9 - 11] and you guys came through big time.
[11 - 13] Here's the list.
[13 - 16] Day old baguette, sourdough, a cake donut.
[16 - 19] A cake donut, that sounds good.
[19 - 23] Cinnamon raisin swirl bread, Texas toast, hard tack.
[23 - 26] Hard tack, well, it's not gonna be very hard after that.
[26 - 30] Panettone, French or Italian bread, Hawaiian sweet bread,
[30 - 34] angel food cake slices, day old blueberry bagels.
[34 - 37] Ooh, man, that's really good.
[37 - 39] And English muffin bread.
[39 - 40] That is a solid list.
[40 - 43] And I've got some French toast making
[43 - 44] 'cause I haven't had a lot of these.
[44 - 46] I think my favorite from that list is probably
[46 - 47] day old blueberry bagels.
[49 - 51] 'Cause I didn't, I don't, when would,
[51 - 53] have I ever had a blueberry bagel?
[53 - 56] Maybe, but I gotta get my hands on some of those. That's awesome.
[56 - 58] Okay, so let's take a quick pause from French toast stuff.
[58 - 59] There's some more questions to get into,
[59 - 62] but I also had some really good cat content on here.
[62 - 64] And this one, I really like.
[64 - 65] This is Axel Q C,
[65 - 68] says, "There are nice guys who don't have cats,
[68 - 71] but nearly every guy with cats is nice."
[71 - 73] Nice, I like that.
[73 - 75] And then there was a reply to that from Tabby Chef.
[75 - 77] "My brother-in-law seemed like a meanie,
[77 - 79] but he loves his cat, Booger," great cat name,
[79 - 81] "so I knew he was a good guy."
[81 - 82] That's the cat test.
[82 - 85] You always know. Cats.
[86 - 87] Let's get back to the French toast.
[87 - 90] So for the everyday French toast,
[90 - 91] this comes to us from T. Martin.
[91 - 93] He says, "For the everyday French toast
[93 - 94] does the bread get dried out
[94 - 96] in the same way as I showed with that other recipe?
[96 - 98] Couldn't tell from the video."
[98 - 100] And the reason you couldn't tell is because no it doesn't.
[100 - 104] So that recipe is really all about just making it every day,
[104 - 105] making it super, super easy.
[105 - 108] So you can take the bread directly out of the package
[108 - 110] and just go and you get a really nice product.
[110 - 113] It's not like the ultimate ultimate version of French toast.
[113 - 114] It's everyday French toast.
[114 - 117] You could dry it out with that method,
[117 - 118] but then you need to up
[118 - 119] the amount of custard that you're using
[119 - 120] because it's going to be able to absorb
[120 - 123] a lot more to get that nice moist texture.
[123 - 126] So that's the answer to that question.
[126 - 129] Everyday French toast, don't need to dry it out.
[130 - 133] This next one comes from Herme Webber
[133 - 135] and I just have to read it.
[135 - 140] It's kind of accurate and detailed in the description,
[140 - 141] but there's a great question at the end.
[141 - 144] So he says, "I just got my hands on six bottles
[144 - 146] of Just Egg, which is a vegan egg replacer,
[146 - 151] on deep sale, plus a coupon and a rebate on all of them.
[152 - 154] They brought their cost down to just about half,
[155 - 159] 50% more than ordinary cheap eggs at about 16 cents an egg,"
[159 - 163] some heavy math going on there for that purchase.
[163 - 165] "I have missed cooking with eggs since going vegan
[165 - 170] 2.5 years ago, after 29.5 years being lacto-ovo vegetarian."
[170 - 172] It's a big journey you've been on.
[172 - 174] "I've been wondering which recipes to revisit
[174 - 178] with my new found windfall." So congratulations. Amazing.
[179 - 181] The big question here, I'm assuming, is
[181 - 184] would vegan egg substitute work in this application.
[184 - 186] So I have not worked specifically
[186 - 188] with Just Egg in French toast,
[188 - 190] but a little bit of digging on it.
[190 - 191] It looks like it's made from mung beans
[191 - 193] and the starch in there is
[193 - 195] a big component of how it sets up.
[195 - 196] And you can make scrambled eggs with it.
[196 - 199] I mean, it, it scrambles up and holds that gel.
[199 - 201] So I think it probably has the jelling power
[201 - 203] to make a nice custard.
[203 - 206] So if used, maybe soy milk with it and the Just Egg,
[206 - 208] I think you'd probably have pretty good results.
[208 - 209] I haven't tried it myself,
[209 - 211] and I'd love it, if you do try it, let us know
[211 - 214] in the comments so we can all learn from that.
[214 - 219] But welcome back, welcome back to French toast.
[220 - 222] It's good to have you.
[222 - 223] All right, next one.
[225 - 228] This comes from S A Miracle.
[228 - 230] "The tip on how to dry bread was very helpful
[230 - 231] because I'm always wary of using
[231 - 233] French brioche for French toast
[233 - 235] because it's so soft to begin with.
[235 - 237] What are your thoughts on other flavorings for French toast,
[237 - 239] like a dash of orange blossom water?"
[239 - 243] Oh, heck yeah. "Cardamom?" Absolutely.
[243 - 244] "Along with the cinnamon."
[244 - 246] Yes, yes, those sound amazing.
[246 - 248] "Also why is wheat or multigrain bread
[248 - 250] rarely used in French toast?"
[250 - 251] So it's a good question.
[251 - 252] I saw some folks say that they actually like
[252 - 254] a really savory French toast.
[254 - 256] using, you know, just kind of salt and pepper
[256 - 257] and getting rid of the sugar.
[257 - 260] And I think for those, a multi-grain or wheat bread
[260 - 260] would be great,
[260 - 262] but I think that really savory quality that they have
[262 - 264] just doesn't jive super well
[264 - 265] with what you're trying to do here
[265 - 269] with custard and cinnamon and spices and you know,
[269 - 271] kind of this warm sweet situation.
[271 - 274] So I think that's probably why most people are looking for
[274 - 278] blank slate, eggy, buttery, white bread kind of situation,
[278 - 280] or some people are also looking for
[280 - 282] a blueberry bagel situation.
[282 - 284] So that's probably why,
[284 - 286] that's one of the reasons why
[286 - 287] you probably don't see it very much.
[287 - 288] And then finally,
[288 - 290] the last question I want to get to do is not a question.
[290 - 293] It's just a statement, and it comes from Music Spinner
[293 - 296] and all Music Spinner said was, "ketchup."
[296 - 298] So, I'll leave you on that note.
[298 - 299] See you next time.