The Most Epic French Toast Recipe on the Internet | Crispy Stuffed French Toast

I’m sure you’ve had French Toast before, but I bet it’s never been quite like this! Today we are taking a classic over the top! Give this one a try. Let’s #makeithappen

Get my All-Purpose Seasoning and Digital Food Thermometer here
https://mrmakeithappen.shop

CLICK THE “JOIN” BUTTON FOR MEMBERSHIP PERKS!

I Host Weekly Virtual Cooking Classes. You can sign up via Patreon here or if you just want to Support The Show: https://www.patreon.com/Mrmakeithappen

Don’t forget to Subscribe, enable notifications, and give this video a thumbs up! Please take a moment to SHARE my channel to your friends and family! Thanks for your support.

Shop all of my Recipe E-Books – on sale now! https://www.mihmedia.com

Shopping List:
8 oz strawberry cream cheese
8 oz whipped cream cheese
1/4 cup heavy cream
1 cup powdered sugar
1-2 tsps vanilla extract
1 loaf brioche bread
4 eggs
1/2 cup brown sugar
Pinch of nutmeg and salt
Splash of milk or cream
3-4 cups crushed cornflakes
Cinnamon sugar to taste
Oil for frying
.
Compote:
2 cups diced strawberry’s
2.5 oz Congac
2 oz lemon juice
1/2 cup brown sugar
1/4 cup white sugar

what’s up guys welcome back listen I’m going to be completely honest with you there’s nothing healthy about this recipe I’m going to show you today but it’s absolutely delicious I was in New York recently and I had the best French toast I’ve ever had in my life it was stuffed with cream cheese rolled in corn flakes and deep fried and that’s exactly what I’m going to do for you guys today but before we get into the recipe please take a quick second to subscribe to the channel make sure you hit that Bell today with notifications as well alright guys meet me in the kitchen let’s make it happen first things first let’s take a look at these ingredients today we have four eggs we’re gonna mix that with some heavy cream and a few other ingredients to make our custard the star of the show is this beautiful loaf of brioche bread this is what they used at the restaurant I had it at but you can use whatever you like I do suggest this though if you can find it we’ve got strawberry cream cheese we got some fresh strawberries of course you got to have some butter we got three different sugars here we got brown sugar white sugar and powdered sugar we got some nutmeg some vanilla extract some cinnamon and we got to go with the Corn Flakes today all right guys so we have two blocks of strawberry cream cheese at room temperature and a mixing bowl to that we’re going to add a half stick of melted butter and we’re going to start adding in our powdered sugar as we beat this think of this as almost like a cream cheese icing recipe basically obviously there’s a couple ingredients that aren’t traditional in that but that’s kind of the concept you want to think about as you’re making this filling a little melted butter we’re gonna add a little heavy cream to thin things out and then our powdered sugar sweeten it up a bit [Applause] oh [Applause] so real simple just a few ingredients the strawberry cream cheese is absolutely delicious in this recipe but you can use another flavor if you want we’re going to do a strawberry compote to go with it tie everything together nicely but you basically want it nice and smooth like you see right here like like I said almost like an icing consistency that’s going to go into the Piping Bag nicely and fill out your loaf nicely as well so that’s what you want to see so after you Dice up your strawberries we’re just going to add them to a nice sauce pot I’m going to make a real simple compote here guys which is basically just our berries along with a little bit of cognac or bourbon that’s optional you guys know me I’m gonna slip a little booze in if I can we’re going to add white and brown sugar and just bring that to a simmer and allow it to reduce make a beautiful strawberry compote to go on top of this French all right so here we have about a full cup of diced strawberries to that we’re gonna add about a half cup of white sugar and about a quarter cup of brown sugar it’s going to let the natural juice and the natural water kind of expel from the strawberries it’s going to create almost like a glaze with that sugar as you can see already developing in the skillet or the Pan pot whatever you want to call it it’s going to work this over medium low heat and just allow it to reduce towards the end We’ll add in a little bit of cognac or bourbon if you want to kick up the flavor a little bit allow that to cook off you’re going to have a nice compote on your hands you could add a little Citrus to this a little lemon juice orange zest something like that to brighten it up which we’ll do at the very end as well foreign so now that we have the strawberries cooked down we’re going to use what’s called a slurry to thicken things up a little bit a slurry is just equal parts cornstarch to water we’re going to add that in and you’ll see it start to thicken up nicely all right so one of the Stars here is the Corn Flakes as you can see we have like a basically a corn flake bread crumb I also like to use my hands to get some coarse corn flakes in there too for texture so I like to use a mix use the food processor and your hands a little bit of both Best of Both Worlds and just kind of mix it together and that’s gonna be our breading just to season it up a little bit we’re gonna hit with some cinnamon sugar make sure we have those french toast flavor profile throughout the dish a couple teaspoons of that and just kind of get in there with your hands and work that in that’s what you want to see a couple different textures in there it’s gonna fry up real nice all right so for our custard guys we got a large mixing bowl here four eggs I’m gonna break out the Whisk feed them like they stole something then we’re going in with about a cup of heavy cream stretch things out because we know eggs are expensive and we’re also going in with a cup of brown sugar whisk all that together then we’re coming with a tablespoon of vanilla extract some nutmeg and some cinnamon can’t forget a good pinch of salt whisk all that together and that’ll be where we roll our brioche Loaf in all right guys these are going to be pretty big servings so we’re going to cut this loaf into thirds just to make sure we got some adequate space to fill it and fry it so about like so we’re going to hollow this part out right there in the middle all right look I’m going to apologize in advance if this is a little graphic all jokes aside though the best way to do this is just get in there with your finger and Hollow it out make sure there’s enough space in there for your Piping Bag to go in there and fit in as much cream cheese as your heart desires you don’t want to go all the way through though so you just want to build like a little pocket all right so we got our piping bag full of that cream cheese deliciousness and then we’re just going to deposit that right in the center of our brioche just like so let’s do that for each of your loaves perfect amount all right guys so as you can see we’re adequately filled on the uh brioche bread here the next key here being that this is a pretty large piece of bread is you want to give it a few seconds to really soak up that custard on each side about like so just keep rolling it around until it absorbs all of that moisture very important for your French toast as you can see we got Perfect Color there you see the cinnamon you can see the sugar just keep rolling it around until it’s nice and saturated so after a few seconds of you know having some time to soak up that custard I’m going to knock off any excess and then we’re rolling right on in to those Corn Flakes now if you want to be a little smarter than me you could probably use a bigger bowl but hey we’re making it work right so the key here at this point is you really want to make sure that that entry point for your cream cheese is adequately filled so ideally it’s a situation where you won’t even really know which end you did pipe in the cream cheese that way you know it all stays in there when it’s time to fry we don’t got any bald spots knock off any excess Corn Flakes and we’re just going to place that on a baking sheet to hang out for a few minutes until it’s time to drop it in the oil all right guys so once that oil hits 350 degrees we’re gonna gently place in our beautifully stuffed brioche loaf that’s been rolled in corn flakes man doesn’t get much better than this guys you want to use something like a spider or some sort of tongs or something like that to kind of press it down to make sure that it’s getting good you know coverage because it has a tendency to float so you do want to you know kind of babysit it a little bit roll it around make sure it’s cooking evenly one of the most important things is just to make sure that that hole where you piped in the cream cheese once it once it starts to fry it’ll get crispy you don’t have to worry about it leaking out so just make sure that you’re kind of keeping an eye out for that but other than that guys this stuff fries up really quickly nice and easy it’s going to have a beautiful golden brown color because of those Corn Flakes doesn’t take a whole lot of time either maybe three or four minutes just roll it around occasionally you probably want to use a deep fryer like this you don’t really want to shallow fry this I know that’s super healthy I’m sorry I told you at the beginning though just look how we’re looking so after about two minutes this is how we’re looking depending on your oil temperature and depending on how crowded your Skillet or your fryer is it may take you a little bit longer two to three minutes maybe four at the most is all you’re going to need I’m gonna pop that bad boy over there to drain all right so for plating we’ll use a flat white plate like this one here we’re going to take some of that strawberry compote go right down in the center make a little nest for our French toast to rest upon once we got that laid down we’re coming in with our beautifully fried crispy french toast and then we’re going to do a nice little dollop of that strawberry compote right on top make sure you get some drippage over the sides I’ll be shy then we’re coming down with the powdered sugar snow flurry varnish a little whipped cream find your prettiest sprig of mint and plant your little flag like so there you have it folks you can hit it with a little maple syrup you shouldn’t need a whole lot more than that this is the part where I say brace yourself for a trademark money shot say it with me guys looking good the only thing left to do is digging here for the taste test but before we do that please take a quick second to subscribe to the channel make sure you hit that Bell to have notifications as well you guys know me I’m a you guys know me I’m going down a little maple syrup because why the hell not we here for a good time not a long time oh boy all right guys Moment of Truth I hated I have to try this but you know part of the job