Early morning Kenji just seems to be made of unfiltered Dad Jokes.

Lmao. Top-tier title.

i saw the spoon he was gna use for sugar n thought "damn thats a small spoon" then Kenji masterfully used the side of the spoon to dump 80 lbs of sugar into the custard, choked on my water at that bit ahhahaha

Leaving the bread out = gold. “If you want to eat this today, you should start this recipe yesterday,” - Chef John.

The friendship between Kenji and Adam is immeasurable.

Kenji, while dumping in half a cup of sugar: "just a few tablespoons of sugar". I love how chefs measure sugar and salt.

Chef John - "keep trying with the rhymes, you’ll get there some day."

Kenji out here trying to whip out Chef John-level rhyming puns lmao.

he's really mastered the element of dad jokes

when the dogs see a man with a gopro strapped to his forehead they go "ooh we gon' eat good today"

We're all talking about Adam Ragusea, but is nobody going to talk about the Chef John reference?

That title caught me SEVERELY off guard…and then I remembered that pain is just bread in French 😂

This may be your best video yet, just because of how much your personality shines through on this, the jokes, the deadpan humour

I see Kenji likes a little french toast with his sugar.

Your "few tables spoons of Sugar" is that one lady's "2 shots of vodka" Christ man!

Chef John would be proud of those rhyming skills.

I was getting ready to scoff at your toast. But, it ended up being a trip down memory lane. This is the way my dad used to make it. We were poor growing up, so usually there was no vanilla flavoring added and no syrup to serve over top. But we did use a lot of butter. Back in the day, butter and cream were still popular cooking ingredients. Dad used loads of sugar and a little bit of cream, which made his toast plenty sweet. We grew up with wonder bread in the house, which soaks up loads of egg-sugar mixture. The middle of his toast was usually soaked through and had a pudding like texture. I still make french toast, just as I learned from watching my dad. Thanks for bring back some memories.

Kenji was particularly well-humored in this one. Love it!

The mutual love (and inside jokes and shoutouts) from all the home cooking community on KZfaq makes my heart happy. French toast…probably makes my heart physically unhappy, but I can almost smell how good this batch is.

Just a spoonful of sugar helps the french toast crust go brown! In a most delightful way.

That sugar trick changed my life when I read it. It works so well. I've done it with lavender sugar before and it was awesome.

Morning Kenji is a very funny Kenji, and I can't wait for a chance to call this lost bread to first confusion then bemused interest. Thanks!

Seeing you make french toast gave me the feeling of christmas morning. I haven’t felt since i was 9. Thank you, I missed that feeling

GOATed. I've realized something that always makes Kenji's videos really stand out to me is how he is able to really relate to the viewer and not come off as some vastly superior chef (even though he is lol). But by talking about how skillets would just have room for 2 pieces of bread/talking for 10 seconds about what French toast is/dropping the tip about leaving the bread out he enhances the video quality in a way that I don't really see much. Cheers!

Love this recipe. In the Netherlands we call it 'wentelteefjes', which would translate to 'turn-aroundbitches'. We mainly use a lot of cinnamon in our batter. For extra sweetness sugarbread is delicious. This is a breakfast a lot of Dutch people have fond memories off from their youth.

My day always is better when I see a J. Kenji Lopez-alt video having just been released. Gotta love the Chef John reference as well. ❤️

"You are the Gérard Depardieu of your French toast"

These basic family meals are awesome! Thanks Kenji!

I never knew it was called pain perdu in France. Here in Canada it's usually called pain doré (golden bread) by the French speaking population, at least in my experience.

I find myself coming here for the stand up comedy more than the cooking lessons. Also congratulations on 1M. Long time coming.

Thank you, I really do enjoy your videos and just find them so wholesome.

Congrats on 1M, I have been here for a couple of years and you are the best foodTuber

Wow, one 1-hour long talk with Adam Ragusea, and you’re already roasting him in your titles; I love it 😂

I will never get tired of watching Shabu get so ecstatic for treats!

Here in New Orleans, pain perdue was always a special treat for us as children. Usually we used leftover French bread, so the slices were much smaller than yours but about as thick. My mom made them exactly as you did but always added a touch of cinnamon or nutmeg. Then there was a sprinkling of powdered sugar with syrup on top of that. Whenever I’m feeling the need of a treat, I make up a quick batch of our “lost bread!”

I love to start the day with a nice French toast! Delicious! 😍😍

"just a few tablespoons of sugar." Yes, just 12 tablespoons of sugar. I really appreciate your demonstrations, even when it's something as mundane as French toast. You always add really interesting historical and scientific details in your narration.

oh my god that whole bit of doing the chef john thing but combining it with the french name, and then doing it AGAIN-- that killed me. Having a second kid has just sent Kenji's dad joke game through the roof

This is some of the finest french toast I've seen... def on my list soon!

I'm spanish, I know well about 'torrijas' but this is new to me, it's the same but griddled instead of fried. I tried this today and loved it, will be doing it more often!

you can tell Kenji is an awesome dad by the painted toenails :'D

When are you and Adam going to collaborate on "Why I season my pigeon food, not my pigeon"?

Kenji is such a guy, a real lad, a nice bloke, a character even.

Love how you gave your dog the custard ❤️

Sometimes I'm left with rock hard semolina italian bread (I'm from Italy, that what I got) and to save it I make french toast with this exact recipe but i leave the very very dry slices soaking overnight and it comes out perfect. I tried soaking them overnight with other kind of bread but they turn into soup

ive always made my french toast without sugar or vanilla, just a bit of cinnamon, personal preference really. i like a soggy, almost omelette-ish interior thats not too sweet, and then i drench it in our delicious Québec maple syrup (the best)! that being said, this looks heavenly and i would finish that plate in under 2 minutes, great vid as always :)

My happiness is immeasurable and my day has been saved.

For a nice bump in flavor; I do not use regular sugar but I add both vanilla & almond extract with cinnamon sugar & top the finish product with nutmeg.

Have you ever made it classic sytle? Seperate the egg and milk first off. Saturate the day old bread in seasoned milk then coat in whisked egg just before frying. This creates a unique dynamic between the eggyness of the crust and the nearly spongelike center as opposed to the creamy custardy center.

An Adam Ragusea AND a Chef John joke? In the same episode? Sublime.

I feel a very warm and welcoming vibe from this man And I like it

my man kenji firing jokes like no tomorrow, love it

"I gotta taste this and go ooh ah - right?" _Meanwhile Shabu in the background:_ "Ooh ah, ooh ah, ooh ah ..."

you have very interesting taste in nail varnish Kenji. I do unironically enjoy the colour palette.

this is my fabourite kenji video yet

I could watch kenji feed his dog for hours

We, the French people in Québec, call that "pain doré" which means golden bread.

"Hey everyone, it's Kenj- Tuesday morning"

Congrats on 1 milion Kenji ❤️

I have never put sugar or vanilla in my egg mixture. Thanks for the tip, I can hardly wait to try it!

Not to be nit-picky, but in France, they actually call it Royale with Custard

But if we're going to fall down the Ragusea rabbit hole, we need to know what is Kenji's opinion on Mariah Carey's Christmas Chords?

Favorite Kenji video, hands down

This just made my morning

I'm not sure what age you need to reach to make the "I am bending over to pick something off the floor" noise like you did at 2:56, but I am right there with you.

"Why I French My Toast and Not My Pain" is an absolute galaxy brain title

I've found that the $6 brioche bread is only slightly better than a $.93 loaf of potato bread for French toast. So, now I keep potato bread in my freezer for when I get a hankering.

Kenji’s dad jokes get me through my day

@2:56 I see, good to know Kenji is mortal like the rest of us and makes dad noises anytime we bend over past 45 degrees.

Whoa, whoa with the sugar! I'm hungry now though

Shabu always surprises me with how disciplined she is, you trained ur dogs well kenji!

I'm having a bad day. Like I'm scheduling when I'm next free to crawl into a ball bad. I wanted French toast for my soul. I hit up youtube for my lunch break and see this. Title is perfect. I hope your day is better then mine Kenji.

“Don’t forget, this is FRENCH TOAST” lmaooo

highlights from the most amazing cooking video i saw in a longtime : -the little tablespoons of sugar -Chef john rhymes but intentionally fudging it up -In france the call it toast, lé frénch toast -Adam reference -american food is so unhealthy remember that this is FRENCH toast -Teasing shabu -The ending with him saying oo aa... oo lala

This guys videos are generally the best, but the American Test Kitchen cooking instructions on French toast are just perfect, and so easy!

Great to see you are using the best butter! Greetings from Ireland

the best topping for french toast imo is whipped mascarpone which is how they serve it at the restaurant my family would get easter brunch from

Kenji is hilarious in the mornings!! The "French toast isn't called French toast in France, it's just called... Toast" And the "Host with the most with your.. Pain De Perdu, no... just kidding... you're the Gerard Depardieu with your... French toast" you had me laughing way too loud at 10am!

Morning Kenji is even goofier than drunk Kenji, I like it.

I am making this tomorrow morning thanks Kenji

Noticed the dog peeking around the corner while you were prepping, then at the end I found out why...... egg custard juice treat!!

toast in the morning and toenails on fleek, a man who can do both!

1:57: Love French toast. Adore waffles. Pancakes mock me with their simplistic process that I never seem to get quite right. French toast can be made in the oven and waffle makers make waffles a breeze.

I cheat and use the thick sliced cinnamon stuesel bread from Costco. I made the mistake a while back of walking away for a few minutes, and my piece looked burnt. It tasted really good though because the custard (I add brown sugar to my custard) was just really carmelized, and it was ultra cinnamon french toast.

I always laugh at "a few tablespoons of sugar" when he just dumped half a cup in lol I guess it's technically true.

The only thing higher tier than Kenji's cooking is his title game.

Kenji is like the coolest dad to all us aspiring cooks

I love Kenji and Chef John. 👌

"Waffles are better than pancakes!" - BigTimmy

JKLA: “You want the butter to sizzle but not immediately burn” Me: Burns house down 🔥🏘

Kenji make it look so effortless.

I don't use sugar in mine; I use cinnamon; the rest is pretty much the same including spooning extra custard over the toast while it cooks. I scramble the left-over custard. I put pancake syrup over my toast.

I'd immediately pass out for 4 hours after eating this, but not before one epic sugar rush first.

Okay that's a fuck ton of sugar(to be fair I don't like much sugar but still)

Digging your content. I have learned so much watching your videos. Thankyou!!!

Hey Kenji! You've taught me so much. Here's a question: is there a tangible difference between using whole eggs or egg yolks for my French toast custard? I'm currently under the impression it's richer using egg yolks and heavy cream

"What do they call pancakes?" "I don't know, I didn't go in an IHOP."

"why i season my tongue and not my steak" - Adam Ragusea

I have a mini muffin pan that I started using to make mini baked custards with the extra custard, as I always seem to have. My dog might be sad, but they make an excellent small lunch after eating a large amount of french toast for breakfast!

Love your channel!! Discovered it a week ago and have found some great recipes and tips. I also like your unpretentious, casual style unlike some of your colleagues on KZfaq who tell us we will go to hell for using imitation vanilla flavor and such. Can you please post a link to your small steel griddle? Never seen it before but it looks useful. Keep doing what you're doing. ☺️