Video Transcript

MARIEVE HERRINGTON: Alright, so now we're making the coating for the French toast. So I'm going to break into that shallow dish here, four eggs. And to the four eggs I'm going to take--you could really do it--you could do it with half and half, you could do it with milk, whatever you want but I'm doing it with milk today just because it is a richer bread so I don't want to just overdo it. So I've added the cup of milk, now I'm also going to add--some people like their French toast with ketchup, they like more savory French toast. When I heard that, I couldn't believe it 'cause I've only ever had a sweet French toast but--so if you like your French toast with ketchup, don't add these two tablespoons of sugar. But, if you're like me and like it with maple syrup, then go ahead and do that. And even though we've just added some sugar, we're also going to add a quarter teaspoon of salt. I'm going to break those yolks up. Now you can really--it's up to you what other flavorings you want to add. If you wanted to do a cinnamon French toast, just go ahead and add a teaspoon or so with cinnamon to this. If you wanted to do and get really fancy, you could have an almond French toast. Put some almond extract and then put some on the top. But today were just doing your standard ones--well with some really lovely bread. And then, so layer your brioche right in there. I'm going to need a smaller piece here to fit in. And this I'm going to let soak for--good amount of time just because--like I say, it's day old bread so it's going to absorb it, flip it over and then we're going to be ready to go and fry it out.