I can feel my arteries clogging already.

And now I'm so hungry.

The oven part is not necessary, just lower heat and cover the pan for 3 minutes.

REAL maple syrup is mandatory!

a;lskdjhfasdf;iojnasdw;poidfhnauionasd['ona[';oan'af'pnan'

Hello marinaras cat.

Remind me to never trust a man that calls himself a chef and tells you to sauté something on MEDIUM heat. From the delicious Williams & Sonoma Sauté cookbook: "Sautéing calls for cooking food rapidly over high heat in a small amount of fat."

I'll stick to my "wrong" way of doing it:

Eggs, milk, vanilla, cinnamon. Dip it in. Cook it on the griddle. Smother with pure maple syrup. Then devour.

^Rebel without an oven?

Comment hidden because you are ignoring dag.(show it anyway)

Also, never trust a "chef" with a teflon™ pan. Tough love.

Yah screw you buddy! I like my French Toast with powdered sugar! You like the crispy outside and moist inside, then why are you ruining the balance with a liquid topping? Syrup is for pancakes and waffles.

Yeah! FRENCH TOAST FIGHT!!!!

gimme

Not quite as entertaining as Alton Brown.

This is clearly not toast. did it go in a toaster? i think not ,

I do love the fights that these things create. However it's only to be expected when the video itself says you're doing it wrong and their way is the right way.

His way (good chef or not) looked like it produced a delicious result though, at least better than the crap I got a restaurant the other day.

I'd be one thing if he said this is how you can make french toast, but to say definitively that his way is the way....Jackass. Just lower he heat like ravioli says. As dag said, teflon? with metal tongs? WOW...

I like nutmeg more than allspice. And challah bread makes it extra fantastic. Topped with Vermont Maple Syrup that I made.

^Good call on the tongs.

Metal on metal just makes me cringe! Teflon pans or ok, just promise never to use a metal utensil with it!

Am I the only one who prefers their french toast unsweetened?

meditarranic food ftw !!11

OM NOM NOM!

I never tasted french toast. It looks really yummy, but I am a person who hates sweet breakfast, so I doubt I could eat it in the morning.

I also add a dash of maple syrup to the 'batter', not required of course. About sweet. French toast itself isn't all that sweet. It is if you load it up with syrup.

Kill your french toast quick.. throw that fake corn syrup based slop on. Maple 'flavored' syrup is NOT maple syrup. Avoid it like the plague. Only use the real stuff. Light/Medium amber is the best type. I avoid the dark maple syrup, but that is ok if you prefer it.

I second that.. skip the powered sugar. Restaurants can kill a good french toast with needless dressing. Don't even get me going with the sugar coated scones they try to peddle.

I've always made mine similarly, just never put it in the oven except to keep it warm. I can see where that would finish off the custard inside the bread.

*sexuality

*drool

Pretty hard to screw up french toast, though there are definitely better ways of making it like this video shows.

I once had New Orleans style french toast. It was INCREDIBLE!

damn, now I'm craving breakfast. 1:22am isn't too early for breakfast is it?