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Indulging in a delicious breakfast is a delightful way to start the day, and few dishes are as comforting and satisfying as Joshua Weissman’s French Toast. With his innovative approach to cooking, Joshua has crafted three irresistible French toast recipes that are sure to become staples in your kitchen.
From the classic elegance of his Classic French Toast to the decadent richness of Baked Croissants and the playful twist of Nutella-Filled Churro French Toast, these recipes will elevate your breakfast experience and leave you craving more.
Style 1 : Classic French Toast
Ingredients
- 3 whole eggs
- 2 egg yolks
- 1 teaspoon (3g) of ground cinnamon
- 1/2 teaspoon (3g) of fine sea salt
- 1.5 tablespoons (23g) of light brown sugar
- A touch of freshly grated nutmeg
- 1/2 cup (120ml) of heavy whipping cream
- 3/4 cup (180ml) of whole milk
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Instructions
- Take a medium-sized bowl and use a whisk to blend the eggs and egg yolks, combining them with ground cinnamon, fine sea salt, light brown sugar, and freshly grated nutmeg.
- Once the mixture is well combined, incorporate the heavy cream and whole milk by continuing to whisk. Transfer this mixture into a dish or container.
- Cut the preferred type of bread (for example, brioche in this recipe). Dip the bread slices into the custard mixture, allowing them to soak for a brief period.
- In a generously sized pan that has been coated with melted unsalted butter, place two slices of the soaked bread and cook or toast them for approximately 3 minutes. Afterward, flip the slices and repeat the cooking process.
- Put the cooked slices of bread onto a plate, add a small portion of butter on top, and then drizzle them with maple syrup.
Style 2 : Baked Croissants
Ingredients
- 5 eggs
- 1 teaspoon (6 g) of fine sea salt
- 2 teaspoons (6 g) of ground cinnamon
- ¼ cup (62 g) of brown sugar
- Grated nutmeg
- 1 tablespoon (14 g) of vanilla extract
- 2 cups (480 ml) of whole milk
- ½ cup (115 g) of unsalted butter
- 1 cup (218 g) of brown sugar
- 8-10 croissants, baked
- Powdered sugar
- Fresh fruit
- Maple Syrup
Joshua Weissman: Texture Over Taste
In “Texture Over Taste,” Joshua Weissman shifts the focus from flavor to texture, unveiling the importance of creamy, crunchy, chewy, aerated, fluid, and fatty elements in over 75 recipes. With irreverent intros, Weissman challenges readers to view cooking as a fun and adventurous experience, embracing a new culinary perspective.
Instructions
- Combine eggs, fine sea salt, ground cinnamon, brown sugar, grated nutmeg, and vanilla extract in a bowl. Whisk until the mixture is thoroughly blended.
- Once mixed, incorporate whole milk into the mixture by whisking.
- In a small saucepan, melt unsalted butter over medium heat.
- When the butter is melted, add packed brown sugar and whisk until the ingredients are combined. Heat the mixture until it starts to shimmer.
- Spread this mixture evenly across the bottom of a greased 9×12 baking dish.
- Halve the croissants and arrange them in layers within the baking dish.
- Pour the custard mixture over the croissants, ensuring they are well-soaked. Cover the dish with foil and allow it to sit for 20-25 minutes to absorb.
- Preheat the oven to 350°F (175°C). Bake the dish with the foil cover on for 30 minutes.
- After 30 minutes, remove the foil and continue baking for an extra 15 minutes.
- Take the dish out of the oven and let it cool for about 10 minutes.
- Sprinkle the top with powdered sugar, fresh fruit, and optionally drizzle with maple syrup.
Style 3 : Nutella-Filled Churro
Ingredients
- ¾ cup (175 g) of granulated sugar
- 2 teaspoons (6 g) of ground cinnamon
- 3 eggs
- 2 egg yolks
- 1 teaspoon (3 g) of ground cinnamon
- ½ teaspoon (3 g) of fine sea salt
- 1.5 tablespoons (23 g) of light brown sugar
- A touch of freshly grated nutmeg
- ½ cup (120 ml) of heavy whipping cream
- ¾ cup (180 ml) of whole milk
- Brioche bread
- Nutella
- Whipped cream
- Maple syrup
Instructions
- In a sizable bowl, combine granulated sugar and ground cinnamon using a whisk.
- Use a medium-sized bowl to blend together eggs and egg yolks, incorporating ground cinnamon, fine sea salt, light brown sugar, and freshly grated nutmeg.
- Once mixed, add heavy cream and whole milk to the blend. Transfer the mixture into a dish or container.
- Slice brioche bread into 1.5-inch thick slices. Using a knife, make a 2-inch slit from the top to the bottom of the bread, penetrating about 70% into the bread.
- Gently insert a piping bag filled with Nutella into the bread and fill it with Nutella.
- Dip the slices into the custard mixture and let them soak briefly.
- In a generously sized pan greased with melted unsalted butter, place two slices of bread and cook or toast them for around 3 minutes. Then flip and repeat the cooking process.
- As soon as the bread is fully toasted, promptly roll it in the mixture of cinnamon and sugar, ensuring each side is coated.
- Place the coated bread on a plate and top it with whipped cream, along with a drizzle of maple syrup.
Slim Palate Paleo Cookbook
Joshua Weissman shares his journey of losing over 100 pounds through a shift from trendy diets to real, whole foods. The cookbook features 100+ recipes suitable for all cooks, emphasizing health and happiness by eliminating grain, gluten, and refined sugar. Weissman showcases flavorful dishes like Rolled Pork Loin, etc.
Joshua Weissman’s French Toast recipes are a testament to his culinary creativity and skill, offering a range of flavors and textures to suit every palate. Whether you’re in the mood for a simple yet elegant breakfast with Classic French Toast, a decadent treat with Baked Croissants, or a fun and indulgent twist with Nutella-Filled Churro French Toast, these recipes are sure to delight. So, gather your ingredients and get ready to enjoy a breakfast experience that is truly unforgettable.
