In this Epicurious video, amateur cook Emily, home cook Lorenzo, and a professional chef Penny share how they make their versions of French toast, which includes a lot of differences among them. What makes each of them delicious? Is one better than another?
In the second half of the video, food scientist Rose Trout reviews their work, revealing what “synthetically fresh” ingredients are in store-bought white bread, why you’ll want your bread a bit stale, why the mix of egg and milk matters, and how Maillard browning levels up the yum factor. Bonus: Topping ideas.
Plus: How to make pancake beetles & caterpillars for breakfast, The Sunday Morning Breakfast Machine, and What Does the World Eat for Breakfast?
Watch the other videos in the series on this site.