What's the Best Bread for French Toast? | Kenji's Cooking Show

[@johnnyCheeseburger]

I don't often laugh at cooking videos, but "They call it le french toast because of the metric system" definitely got me.

[@grungeman86]

@@johnnyCheeseburger I absolutely burst out laughing on this. Definitely a call to the “Pulp Fiction” dialogue. Great stuff, Kenji!

[@AlergicToSnow]

They also call it le French toast in Quebec, Canada

[@BandyRan]

I love how much you cracked yourself up with the Gerard Depardieu, and Fuhgettaboutit comments. I love giggly Kenji, you're the best

[@GovenorMcLovin]

Hey, when it's funny, it's funny.

[@mrmojorisingii]

Kenji, you're in rare form in this video--multiple LOL moments for me...one might say, the Joy Of Cooking

[@snidelywhiplash8923]

Pain perdu means "lost bread". Meaning, stale bread soaked it in egg and then frying it, it's no longer lost but now usable again. Forgotten bread would be "pain oublié".

[@Sitkaskidding]

"a little bit of butter" says kenji, adding the entire stick

[@musstakrakish]

One shot of vodka

[@HankScorpio468]

He kinda said it with a hint of irony though

[@Sitkaskidding]

haha definitely he was in a jokey mood today

[@kenm.2793]

Very French of him

[@CelticShae]

"Gonna piss off the people on the "We Want Plates" subreddit" 🤣🤣🤣

[@CelticShae]

All the laughs and fun, and the great cooking education. You're always a delight, Kenji. Thank you for this lovely video.

[@ItsLevicon]

Kenji when the edibles kick in...

[@jokerproduction]

Whatever you already have on hand when you decide to make it last minute on a sunday.

[@MrBfiguero]

The only thing I had on hand one time was banana bread. It made an unusual but delicious french toast.

[@jokerproduction]

@@MrBfiguero I used English muffins once. It had a nice crunch from the cornmeal. Anything really works.

[@CelticShae]

"Bread with good bones" If your bread has bones, you're either not eating bread, or it was made very, very wrong.

[@soroshiazuma1332]

11:24 had me dying lmfao he can cook toast and crack jokes at the same time what a legend

[@9929kingfish]

Kenji must be California sober. Lol.

[@samuelmarquez4501]

Brother, I Adore how you explain and describe and reason the who's whys and what's. I walk away understanding just what you're trying to say. when i watch others i sometimes say "well why?" and you just nail it. appreciate you man, I appreciate you.

[@benoit8381]

It's called Pain perdu, meaning "Lost bread" cause we usually do that using stall baguette that has been sitting on the counter for a few days. Bread that would usually get "lost" in the bin.

[@joshpassmore1961]

You are an inspiration. Thank you for being you.

[@00cho]

I get semolina bread from the Italian market, but any really hearty bread with a good crust will do. Something that will not disintegrate when saturated. Slice it thick and bake it dry or let it dry out. Mix up my custard of egg and milk in about a 1:1 ratio. Add vanilla extract and salt. Then I pour the mix into a gallon ziplock bag, add the bread slices, put it flat on a tray in the fridge long enough for the bread to get fully saturated. I usually go with overnight. If it soaks up all the custard, I mix a bit more and add it to the bag. Complete saturation is the goal. Getting the bread out of the bag and into the pan without breaking it is the tricky part. A properly sized spatula helps here. Fry it up at med to medium high until the custard sets. Serve with maple syrup. This is the one thing my relatives never fail to ask for, when they come visit.

[@deang9061]

Does anyone else have the feeling this was filmed some time after four in the afternoon, maybe twenty minutes past?

[@JavierBonnemaison]

You turned up the silly to 11 with this one. Love it!

[@mathieulefo6658]

Mandatory french lesson incoming: "pain perdu" would actually translate to "lost bread", not forgotten bread, though the connotation is very similar. Bonus fact, in Quebec it is called "pain doré", meaning "golden bread"

[@JKenjiLopezAlt]

Thanks! Would it be it pain d’oré?

[@ewesme]

The fresh one visually looked better imo. I’ve just been making overnight/baked French toast 😅 ❤

[@alpernai]

when you cracked at "because of the metric system" hahahahaha

[@MikeForShort]

Taking a bite of all three at once was completely unhinged. Kenji is growing too powerful.

[@_ashB]

kenji showing up with the "new meds turned me into a professional comedian" energy

[@psdjklgfuiob]

this should be a blind taste test so he'll close his eyes

[@hcblue]

I love the strawberry lemonade (pink and yellow) nails 💅 also, my choice of bread for French Toast would be brioche (or really, any enriched breads like Challah too).

[@amirviola71]

Legalize it! 😂 Kenji was kinda different! It was some funny af to hear him throw dad jokes like that.. Keep it going please!

[@jimglatthaar4053]

Your dog is your biggest fan ... when you are cooking. He has that motivated stare down to a science.

[@apolcz]

Dude you are so giggly in this one. I keep laughing with you 😄

[@CelticShae]

"Let's take a bite of all of them together and see what happens" Me: Sure. That's an experiment that is gonna yield anything. "I don't what I'm testing this, other than testing if I can fit it all in my mouth" 🤣🤣🤣

[@gt120]

I love love loved how casual this upload was and the funny banter 😂 Please include more conversational jokey stuff like this

[@zenmaster76]

I think if you had let the stale/dry soak longer to take up more of the custard the results would have been different. Perhaps the fact that you have to let them soak for a long time just to get the moisture back to where you are with fresh bread means it isn't worth it

[@kentonbolte931]

My mother would make deep fried French toast on occasion. I also found this at the Roscoe Dinner near Roscoe, NY. Wonderful stuff. I'm a sweets person so I would poke a hole in the crisp crust and pour in the maple syrup.

[@bobrong9645]

Best bread for French toast is stale bread, because if your bread is not stale, just use it as bread. It's why it's called "lost bread": if the bread is too stale you can't eat it, so you make French toast so it is eatable again. That being said, I once made French toast with croissant, and I can tell you that the best bread for French toast is actually (stale) croissant.

[@carolez8582]

I always soak them one at a time, put them in a stack, flip the stack, and soak them a second time. No sugar. Just eggs and cream. Fresh bread.

[@TurnOntheBrightLights.]

The jokes in this video! Lol you guys are either sauced or just have the giggles today 😅👌

[@azyfloof]

"The crystallisation of starch molecules that causes bread to go stale occurs faster at lower temperatures" is something I learned from watching Big Bang Theory, of all things 🤣

[@shanemorton2921]

"Because of the metric system" absolutely floored me 😂 I might have to give Pulp Fiction a rewatch some time soon.

[@FreemanTheGman]

I have a fanatic sourdough baker in my household so I get the production overruns and make French Toast from it from time to time.

[@chongli297]

Wow, Kenji you had so much fun making this video! Love it! I'm really surprised the fresh bread had the best custardy texture! You broke common wisdom yet again!

[@kds5065]

Kenji must've eaten something special (or smoked it) before this episode. 😂

[@utkashdubey8458]

Ah, best *stage* of bread. I was waiting a challah pun

[@hinder10709]

The best bread for French Toast is the one I eat with my wife in my home.

[@SamSam-qm1li]

Love this channel.

[@yoshiki7757]

I just about choked on my peas during that intro... "cause when you eat it you say furgetabowit"

[@heckraiser1620]

Great timing! I was planning on making French Toast for Christmas breakfast.

[@theritchie2173]

Kenji sacrificing Shokupan for science, so that we don't have to. I've lost my sweet tooth over the years but this looked fantastic all the same.

[@DiceMonkey22]

Can I just say- I LOVE the nails

[@TheAnon232]

You seem happy, man. That makes me happy 😊

[@louargyres5370]

for stale French or sourdough I soak it overnight in the fridge

[@hemiihemm]

I always learn something new here. Thank you

[@jujitsujew23]

Challah is the best…end of discussion

[@fauxgt]

I liked that Pulp Fiction reference

[@judymaggiore8407]

You are cracking me up. Yay Kenji!

[@Cynt3r]

In Sweden it's called ”fattiga riddare” which means ”poor knights”

[@UloPe]

In Germany it’s called “arme Ritter” which also means poor knights

[@maxokay2993]

You should really try to do some french toast with some german „Hefezopf“. I had it lately with caramalized fruit. Was delightful

[@ercedwrds]

In France they actually call it "Royale with toast"

[@UloPe]

Because of the metric system…

[@TheDondoran]

I don't know, I usually order my French toast without the bones, but you do you.

[@H43N]

the word he was looking for was 'integrity'. structural integrity

[@kenshinjenna]

Probably "sturcturally sound" if he was committed to phraseology.

[@H43N]

@@kenshinjenna oooh good point

[@szde]

Good to see Kenji very happy in this video. As my grand-maman always used to say, you're either a pain perdu or a pain perdon't

[@sentimentalhermit]

I'm curious to know whether adding butter into the batter/custard is noticeable vs. not adding when you're cooking the French toast in that pool of butter.

[@terrenceistheman]

Can't recall a video where a measuring tool was used. Took me a second to figure out why the measuring cup felt different

[@Jaka515]

you have a warming closet in the other place and a oven closet there?

[@peteroberts3377]

always been a fan of Challah for French Toast - or - for a decadent treat use leftover Panettone

[@LilyBrown-g7j]

"structural integrity". I'm with you on preferring to use fresh bread for French Toast. And I really don't like the super thick or artisan bread It just is all wrong with the texture. I'm eager to try your sugar trick and using more butter in the pan. You were so funny today. May we say giddy? I'm glad you're cheerful during these cold, dark days.

[@SuperAdamh1]

What do they call Brussels Sprouts in Brussels?

[@UloPe]

That’s the weirdest food name

[@kenshinjenna]

I use the Hong Kong French Toast recipe by Mandy over at Souped Up Recipes. That said, I am not picky about the bread. I typically use sourdough just because I hate plastic bags more than I like bread.

[@cosmicowl42069]

Everybody catching strays in this video: Antiquarians, francophiles, calorie counters... Who is safe???

[@D1vid3By0]

Kenji got me hooting over here

[@Krossfyre]

Lol, people from r/WeWantPlates wouldn't mind the presentation. It's the whole board with no grooves with syrup at a restaurant that would piss them off. Those grooves on that board are practically a moat lol, I'm envious, my board's grooves has barely any depth and my kitchen is slightly slanted so even cutting a steak can cause it to overflow.

[@benjamin_davis]

Challah at ya boy!

[@TheFantasmatron]

"...because of the metric system."

[@ligius3]

In central-eastern Europe we have these kinds of breakfast from time to time. No weight difference so far (multiple decades). In my family we use "hardy" bread that's stale but not yet croutons. Just like pancakes (crepes) - football whic you call soccer - it's almost a staple food. Sometimes the sugar is before the flip, sometimes it's after the frying. Sugar melts anyway so no real difference in sweetness. Strangely enough, ours form some kind of tendrils, cotton-like, fibrous. No opinion on that. It's just breakfast.

[@milim3dia965]

I love your videos! But please KZbin, cut down on ad length/frequency

[@itzel1735]

I like to use Panettone.

[@mgmt4597]

super scientific blind testing there for a self-proclaimed scientific chef

[@cellobarney]

We use a whole loaf of whatever we have...but if I use cinnamon chip, it's not enough for our family of nine. :)

[@durial702]

"Going to add about a 1/2 teaspoon".... adds at least 2 teaspoons, my man!

[@jonocodes]

I microwave the bread if it's too fresh, since that causes the liquid to evaporate from the bread

[@jonocodes]

I wish you weighed them at the end, that would be interesting to know.

[@jonocodes]

I love baking french toast for a crowd actually, you don't get the caramelization - but you do get very fluffy/soft french toast.

[@GovenorMcLovin]

Racist memorabilia? Kenji is going off in his old age. I dig it.

[@FishareFriendsNotFood972]

Korean Milk Bread is my French toast go to

[@Nekeku]

4:02 was this a Zelda reference

[@JKenjiLopezAlt]

What’s the reference?

[@italoblu]

For the love of god, please toast the bread before you coat and fry it. So much better.

[@mowkikowski]

what a silly question. we all know the answer is leftover pizza

[@lastexile0543]

Fuhgeddaboudit? That's BrooklynToast!

[@Cody---]

Wonder Bread

[@devg1313]

Structurally sound.

[@D1vid3By0]

Structurally sound

[@kamio932]

YESSSSSSSSSSSSSSSSSSS

[@kamio932]

ive been planning to meal prep french toast sticks

[@gastropodahimsa]

Ezekiel 4:9 Raisin Cinnamon. Long (~ 1/2 hour) soak. Absolutely shames that mushy stuff.

[@CelticShae]

"Are those comments gonna get me demonetized?" Meanwhile, at KZbin 👀 👁️👁️

[@mmeebbzz]

hi kenji :)

[@Karl-m7t]

his nails ☠☠

[@sallylarhette7083]

Very funny!

[@thermalhill]

Challah!!

[@BenWolkWeiss]

If it's not challah or brioche it's not the best French toast.

[@alhs77st]

Hi Kenji -- I know you have a Breville ControlFreak. Why don't you use that for these cooking demos? Is it not worth the price?

[@randomfpv22]

Banana bread is best bread for French toast!

[@edvivarttas1716]

Banana bread makes the best French toast a ton of flavor.

[@firstnamelastname2805]

First

[@LuckyArtist21]

No im first

[@kamran-r6d]

@@LuckyArtist21no I’m first

[@eyvindr]

The Metric Marvels definitely use the metric system. kzbin.info/www/bejne/iH3Whnygj9NsbcUsi=DvoK11VZ7Kugu0r4