This might be the BEST French toast recipe EVER!

French toast — In France, they call it pain perdu which means “lost bread.” This is because the original recipe (which dates back to Ancient Roman times) was created as a way to use up stale bread which would otherwise be thrown out or “lost”.

However, when Executive Chef Ken Ridley from the Blue Lagoon Bar & Grill at Lago Mar in Texas City makes his French toast, he uses only the best bread imported from France. Watch the video above to learn his recipe….

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checking in with Mel Camp hanging out at lagoonfest Texas where she is about to head into the kitchen at the Blue Lagoon Bar and Grill Mel oh my goodness guys yeah one of the fun things here at Lagoon Fest Texas is the Blue Lagoon Bar and Grill it’s a great place to celebrate a birthday right guys just going to say happy birthday to Billy um but yeah guess what Chef Ken his French toast so many people love it so we are going to scooch on down and find him in the kitchen and steal his recipe that is coming up next on Houston life welcome back to Houston life oh my goodness okay so I’ve broken into the kitchen here at the Blue Lagoon Bar and Grill at Lagoon Fest and guys where’s Chef Ken okay all right so I thought he’d be in the main bit but I don’t know who’s Chef Ken hello oh hey man oh how’s it going this is some really like secret business doing this French Choice isn’t it you’re like the back here oh my goodness and look at that bread yes that’s something really special right there oh my gosh okay walk us through because this is something people had said to me the French toast here is really great I love French toast the first time I ate your French toast I was like oh okay there’s something different about it and I needed to get your recipe well we’re going to share it with you yes I can be pretty convincing right oh yeah um okay amazing this is great so what what is it like what makes it so good so we use an actual crolet batter okay oh wait is that that that is that okay yes it is so what goes into that so we have sugar brown sugar and white sugar I like to put both in there for a little bit of those caramel notes okay we also have half and half mhm egg whole eggs and egg yolks and a just a ttty bit of cinamon okay oh my gosh so that’s delicious so B basically what you would make a creme brulee with you’re using that to dip the bread in yes so basically it’s the creme brulee before you actually bake it off that is absolutely delicious oh my goodness and then in is that you just whisk it up to like get it ready to to soak the bread in yes so I actually like to use an immersion blender which I have right here and what that does is help disperse the cinnamon so you don’t get clumps of cinnamon okay you can use a whisk but if you want to evenly disperse that cinnamon Merion buts work and for household they’re probably about uh $40 $50 yeah that you can get and I mean I use them for everything for Salsas different things oh my God that’s yeah handy to have really aren’t they and then you know there are some you know July 4 sales coming up so that could be a good thing all right so basically you’re using the crem Bret batter so that’s a big secret um that you use that works really well you want to whiz it with that Emulsion Wiz y let’s talk about this bread because this is out of control where do you get this from so un fortunately this bread comes from France so it’s not something you can just walk into your local grocery store and get but you can use regular bios or Texas toast with this recipe and it’ll still taste great it’ll still be really good but this bread has got something kind of magic in it that really takes it to the next level yes so this bread is infused with orange blossom and rum and then it’s topped off with pearl sugar oh my God it’s amazing so once You’ got it like this like you you’ve got a quite a thick C so you would say you want it to be nice and thick yes you want it to be nice and thick because uh when you cooking it I like to cut it in half and actually get three Sid sear versus just two so it adds a little bit extra crispy T let’s cut it up let’s get on the story I want to I want to we take SCE magic and this is about two fingers thick we cut it in half Big Chef King chef chef K king fingers they’re big take this then we’re going to dip it in our cremet batter and how long do you soak it for so I only soak it for a couple of seconds while I do that I put a little oh my God this is amazing and then I see we’re going to fry this up for maybe Lenny can have that but I want the ones that you’ve already oh yeah I got some ready pass those ones over to me Chef Ken get those to me now if you want to try this delicious Chef Ken’s magical french toast you can you can come have brunch here at the Blue Lagoon Bar and Grill brunch happens on Sunday from 11: till 2: look at that and can we just wait excuse my fingers I’m going to bite this but see that you said cut it thick so you can get all the sides and I’m just going straight in Derek and Tessa this is next level it’ll taste good even without the French bread but this rum and orange blossom infused bread oh my gosh oh my God I’ll bring you back some okay I promise okay okay please that looks so good so when I first tried their bread it does look delicious me we’ll see in just a bit hey by the way KPRC 2 in lagoonfest Texas they have teamed up for a really great giveaway so a few lucky kprc2 insiders can win a Summer full of fun three chances to win an Ultimate VIP package so it includes admission to lagoonfest for you and seven friends you would get your own luxurious caban plus access to the kayaks the aqua tricycles paddle boards and the Flow Rider okay this is one of our best giveaways all year how cool would that be to invite seven of your friends and go down relax enjoy visit clickto houston.com inssider to enter and of course your reminder if you are not already an Insider it is totally free to join yeah what are you waiting for and as always you can keep up with what’s happening down at lagoonfest by visiting their website lagoonfest texas.com okay yeah great price coming up