If you watch Bravo’s ‘Below Deck’ reality show, then you will understand the reverence that I have for Chef Rachel’s French Toast. It’s the most luscious, decadent, and silky French toast that you will ever eat. And, surprisingly easy. The custard dipped brioche becomes subtly crisp and browned on the outside, yet custardy and silky on the inside. You won’t go back to the French toast your mom made. Ever.
I love ‘Below Deck’. I mean every single season. I especially love watching the current season and Chef Rachel Hargrove. She has the face of an angel, the wit of a Mensa member, the mouth of a drunken trucker, and more food knowledge of anyone that I can think of. Basically, my kind of lady!!
To say that I was excited when she shared her French toast recipe is an understatement. I’ve made this recipe several times and it is consistently amazing! It is now a staple in my repertoire of recipes when family visits. Trust me when I say that they request it when they plan their excursions to our beach house.
WHAT DO I NEED FOR THIS RECIPE?
- Granulated sugar
- Heavy cream
- Really good vanilla – don’t skimp on this. It adds so much flavor. I like using a bourbon-based vanilla-like Niessen Massey Madagascar Vanilla.
- Egg yolks – save the whites for omelets or angel food cake, or meringue
- Almond extract
- Eggy bread – like brioche or challah, unsliced
- Berries, Fresh mint, powder sugar, and fresh mint, for garnishes
TIPS FOR MAKING RACHEL HARGROVE’S FRENCH TOAST
- Don’t skip the Chantilly Cream. Please do yourself a favor and don’t use whipped cream, or Cool Whip, or that stuff in a can. This recipe for Chantilly Cream is Nirvana in your mouth. I’m serious. Save the leftovers to use in your coffee or hot chocolate, dip berries into it, or top desserts. It’s delicious.
- Just dip the bread slices into the custard. If you immerse it too long, it will disintegrate.
- Take the time to allow the French toast to caramelize and lightly brown before flipping it over. Those browned bits add SO much flavor. But, you want them golden brown, no darker or it will lend a bitterness.
- With the Chantilly Cream and powder sugar dusting, I think the dish is plenty sweet and luscious, but warm a bit of maple syrup in the microwave to serve on the side.
Suggestions for more breakfast recipes:
- Banana Bread Waffles
- Pumpkin Spice Hoecakes
- Lemon Yogurt Pancakes
- Decadent Cinnamon Roll Pancakes
- Pecan Pie Waffles
Chef Rachel’s French Toast is an easy and delicious way to eat like a charter yacht guest. Brioche is dipped in a luscious custard and topped with Chantilly cream, then cooked to a golden brown.
For the Chantilly Cream:
- ½ cup granulated sugar
- 1 cup heavy cream
- ¼ teaspoon very high-quality bourbon vanilla essence
For the french toast:
- 6 – 8 extra-large egg yolks
- ¼ teaspoon high-quality bourbon vanilla essence
- ⅛ teaspoon almond extract
- ½ cup granulated sugar
- 1 cup heavy cream
- Eggy bread – either brioche or challah
- 2 tablespoons butter
- Powdered sugar, for dusting
- Fresh berries, for garnish
- Fresh mint sprig for garnish
- Maple syrup for serving
Make the Chantilly Cream:
In the bowl of an electric mixer, pour in the sugar, heavy cream, and vanilla.
Start the mixer on low speed to mix the ingredients together and gradually increase the speed to medium-high.
Whip the mixture until stiff peaks form.
Spoon the cream into a bowl with a tight-fitting cover and chill until ready to use.
Make the French toast:
In a bowl of an electric mixer, combine the egg yolks. Vanilla, almond extract, and sugar. Beat on medium speed until very light in color – about 5 minutes.
Pour in the heavy cream and whip for another minute.
Meanwhile, cut four 1-inch slices of brioche or challah bread.
Spoon the custard into a shallow bowl.
Place a large skillet over medium-high heat. Melt 1 tablespoon butter.
Dip the bread slices into the custard. Don’t over-saturate the slices or soak them. Just dip lightly and place into the hot butter in the skillet.
Cook until golden – about 5 minutes.
Add the remaining 1 tablespoon of butter.
Flip the slices and cook the other side until golden – another 3-4 minutes.
Add the French toast to the serving plates.
Scoop or pipe a healthy dollop of the Chantilly Cream on both sides of the French toast.
Garnish with a dusting of powdered sugar, a few berries, and a sprig of fresh mint for color.
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Keywords: Chef Rachel's French Toast, french toast, breakfast, brunch, eat like a yacht guest, eggs,