French Toast 2 Ways: Sheet-Pan vs. Soufflé | Melissa Clark | NYT Cooking

Brown Sugar Sheet-Pan French Toast: nyti.ms/3wrRh32
Lemon Soufflé French Toast: nyti.ms/44vhQkq
Melissa Clark is back! She’s in the studio kitchen for another round of Shortcut vs. Showstopper, where she makes a dish two ways: One is simple and one is a more challenging, best-ever take. In this edition, Melissa’s making brunch. First up: her Brown Sugar Sheet-Pan French Toast, which is served with sheet-pan bacon and a simple fruit salad. Then, she’ll demonstrate how to make her Lemon Soufflé French Toast, which is a casserole as opposed to being served in slices. Melissa pairs that with candied bacon and a citrus salad with rosewater syrup. Which will you make? The choice is yours!
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All the food that’s fit to eat (yes, it’s an official New York Times production).

[@NYTCooking]

Brown Sugar Sheet-Pan French Toast: nyti.ms/3wrRh32 Lemon Soufflé French Toast: nyti.ms/44vhQkq

[@jeankroeber2481]

Dear Melissa, I love your recipes ( just made your Any Vegetable Tart last night), and it's a joy watching you there in the kitchen. You are a breath of spring. Many Blessings to you and your family. 😍❤️🇺🇦

[@emilywynstra]

I just love Melissa Clark’s relaxed vibe both in front of the camera and in cooking! She makes it acceptable for us to make mistakes, spill, use scraps, and lick our fingers etc.❤

[@mahamzahid7846]

In love with both the whole menus, would love to see a whole series on brunch recipes!

[@brenleecleveland6881]

Yes! Brunch recipes series, please!!! 😍🤤

[@riorio982]

Re: the fruit salad; I had this AMAZING fruit salad years ago with blueberries, strawberries, pineapple, and get this: slivered almonds. It was so good and so easy. Highly recommend!

[@PatriceFitzgerald]

Everything looks both easy and delicious. I love these videos that are simple to follow. And Melissa Clark has such a relaxed, encouraging attitude. Thanks!

[@PatriciaScarpinTK]

Lovely Melissa representing all the messy cooks of the world.

[@KCYT2010]

Do the writers in the NYT Health section and the writers in the NYT Food section shoot spitballs across the room at each other ?

[@ShannB650]

I love using a challah bread for breakfast casseroles but I can't convince my young kids to try them! I can surely convince them, that this is breakfast dessert with that topping. I'll be making this for a trail Mother's Day breakfast because let's be honest, I want to eat it and I don't want to cook on Mother's Day morning! Thank you NYT Cooking! I wouldn't be half the home cook I am without the continuous inspiration

[@nicekit]

Melissa!!! welcome back it's been a while!!!!!!

[@krschulman]

Love Melissa so much! Every recipe I have ever tried from her has been delicious! She is the best!

[@patriciatiu92]

So glad to see Melissa again!! Love her French toast and corn pasta recipes!!

[@olimpiarossettikrauss1884]

I really love this series

[@rickytiller5698]

Good to see you back!!! Always enjoy your work!!!

[@sihr07]

Love brunch ❤ Love Melissa❤

[@Trashvenus]

FANTASTIC

[@bigbird2451]

I used to do one with croissant seconds from a bakery and in a tall springform pan lined with parchment. So I guess more of a bread pudding, it was amazingly custardy fresh from the oven, but also solidified into something that could be sliced thin and reheated or eaten on the go.

[@brenleecleveland6881]

Using croissants sounds wonderful!

[@jamesktucker979]

thank you for this.

[@vvcoops]

I've done exactly what Melissa did in that opener except I cracked the egg directly into the compost bin and wasted it lol

[@Cineenvenordquist]

If you didn't 'save' the egg as it fell by scooping the compost into the mixing bowl, let's say you got that right enough.

[@macaoron]

You’re not a real cook until you’ve cracked an egg into the wrong place! haha

[@kkattrap]

I've always preferred brown sugar to maple syrup on my french toast...maybe because it wasn't actually maple syrup when i was growing up. I made this sheet pan process with some cinnamon raisin bread and it was pretty damn good! 6 pieces of Dave's Raisin the Roof bread fit perfect in a 1/4 sheet tray which I'm assuming is one serving.

[@nancyblair6187]

This all looks great, but the showstopper fruit salad . . . wow!

[@VioletToadstool]

Heaven!

[@priscillabrowne2176]

Love both ideas. However, I am always surprised no one makes french toast they way we did in my family...fried in oil. So delicious! Fried french toast is not the healthiest, but brunch is a great treat meal.

[@whatshername369]

I think doing it in the oven means Mom doesn't have to stand at the stove all morning.

[@sabbathjackal]

Butter tastes a 1000 times better than oil

[@macaoron]

I love a fried-in-oil French toast (especially the Hong Kong-style deep fried variety), but it can be labor-intensive when you got a crowd to feed!

[@Scribblescrabbly]

Yesssss

As I always say, Melissa Clark is a genius

[@macaoron]

My toxic trait is that I believe bananas should never be in a fruit salad. The texture and flavor is so different from everything else and it gets slimy after tossing it in the bowl a few times! Berry or citrus salads all the way.

[@EndlessNico]

Any suggestions for a citrus substitute for the grapefruit in the showstopper fruit salad for those of us who can't eat it due to medication interactions?

[@macaoron]

I think any citrus would be great! Maybe pomelos or kumquats, Meyer lemons if you don’t mind it tart, or just leave it out!

[@LMNY1]

The song at 17:26 sounds like Jockey Full of Bourbon by Tom Waits.

[@ABlueDahlia]

Cook the bacon on a cookie rack on the baking sheet and it's perfect.

[@EndlessNico]

I prefer using the rack too. I know she said it cooks more evenly without using a rack but I disagree. And on a rack I find it cooks quicker.

[@fifthavenue8505]

Melissa, I think pouring the egg mixture over the slices of bread placed in a sheet pan, is a very bad idea, however, no one listens to me. I think the rosewater and cardamom mixed with fruit, that is, if the fruit you buy is actually ripe and sweet, is a great suggestion. Also, your jewelry both metal and leather looks very pretty on you.

[@OSheaDean]

Pour half the custard into the tray, then bread, then rest of custard on top.

[@fgferraro]

I want to be Melissa Clark when I grow up. (I'm 24.)

[@franlove3490]

Yes! And I’m 78!

[@tinasesselmann8170]

Drooling over my keyboard...

[@bngr_bngr]

I love a bacon lover.

[@Rosengris]

I think I know now how Melissa stays so slim. She takes teeny tiny bites! XD

[@m.s.9744]

Woody Allen/Richard Lewis vibes😂

[@robbicu]

Melon in a fruit salad makes everything in the bowl taste like melon. I hate melon. I hate fruit salad. Yuck. Melon is the devils seed.

[@Cineenvenordquist]

Plant you some Baker Creek heritage melons, spice them with tarragon if you must; you'll get melons you like or gifts for demonic people.

[@roger9441]

So. Much. Sugar.

[@dylanbystedt]

As soon as she said "You don't need maple syrup." I stopped watching. She in unqualified to even eat breakfast. Get a Canadian in here to correct this mess.

[@Cineenvenordquist]

That's fine but the Strategic Maple Reserve is lower than ever! (CAN) What must be done? Looks like Demerara Sugar is the same as Turbinado Sugar (which are roto-vap sugar) so there's that part to help.

[@Fister-kw5un]

Thanks for White-splainin’ this

[@Trollderpful]

Just bring back Sohla! Not some random lady!!!!

[@jorb1903]

Melissa’s been doing videos and recipes for YEARS with NYT lol

[@Alexis-mc2mb]

She’s not random. This is her series on NYT cooking. Sohla has a different series.

[@jhlewis10]

Annoying

[@saltycrunch]

Yes, you are, but nothing can be done about that.