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- Hey y'all, I'm Jamie Deen.
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Welcome back to mama's kitchen.
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Today, we're doing a really delicious
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and different French toast recipe.
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This is one that we're gonna do in the oven.
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You know when you're making French toast for a big group,
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and you don't have a pan
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that makes 12 pieces of French toast?
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Well, this is gonna help y'all out
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'cause as big as your sheet pans are,
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that's how much French toast you can make at a time,
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so everybody eats at the same time.
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Today, I'm gonna do six slices
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on one pan, (foil crinkles)
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so it's just enough for me and y'all.
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And we're gonna start with a stick of melted butter.
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And we're gonna go brown sugar in here.
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This is a cup of brown sugar.
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(whisk scraping) the start of our French toast
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is a homemade caramel sauce. (whisk scraping)
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Butter and brown sugar.
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Now, make sure that you line your pan
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because this is the very first layer
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of all of the flavors that we're gonna do here.
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I've got it whipped together.
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We spread it out (whisk scraping)
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in our pan here, that I already have,
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lined with foil. (whisk scraping)
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Or to be perfectly honest,
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Theresa has lined it with foil for me.
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You might have seen our earlier show.
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My son started driving to school,
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(pot clanking) and I haven't been
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the same since. (pot clanking)
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Now, our French toast is kinda
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the traditional that you grew up with,
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but there's a few things in here that's really interesting,
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and I think you'll like 'em.
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We're gonna start with two eggs
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And of course, eggshell for good luck.
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We're gonna add our milk.
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I'm gonna put a teaspoon of vanilla in.
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Liquid vanilla is really good.
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I usually just put a couple of shakes
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of dried vanilla. (vanilla bottle thudding)
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(metal spoon clinking) Oh, not dried vanilla,
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but y'all know what I'm trying to say.
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Cinnamon. I usually use dry cinnamon,
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but vanilla gives it a really good flavor as well.
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We're also gonna add the traditional ground cinnamon.
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(glass bowl clinking)
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This is where it gets a little weird.
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A squeeze of lemon juice (lemon juice dripping)
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and a pinch of cayenne pepper.
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Oops! Wow. (plastic lid snapping)
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That's gonna be... (Jamie clears throat)
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That was a little bit more than a pinch.
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So I'm gonna whip (mixture splashing)
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Now, the secret, and I know, Lord knows,
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we are all busy in the mornings when we're making breakfast.
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What you want to do is
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let your bread soak. (mixture splashing)
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You don't want to dredge it through
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(fork clinking) for just one quick second.
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You want this bread (fork clinking)
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to really soak it up, and keep it really moist,
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and just delicious all the way through.
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So I'm gonna submerge a couple of these,
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and I'm not gonna take it out super quick.
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I'd like about, maybe, 20 seconds or so.
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and then I'm gonna line 'em right here.
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(exhaust fan blowing)
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And this is enough mixture to serve 12 pieces,
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If you'd like to only do six
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or you wanna cut this recipe in half,
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this is a really easy recipe (mixture glugs)
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My mouth is just watering off the chain this morning.
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I can't really speak.
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Ooh, and that brown sugar and that butter down there
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is gonna harden up on this French toast.
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I bet you it's gonna be the best French toast
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we ever had. (foil crinkles)
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See how easy that is? (foil crinkles and squeaks)
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So I'm gonna pop this into the oven
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for about 25 or 30 minutes and let this cook through.
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Y'all stick around. Coming up, sheet pan French toast!
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Hey y'all, we're back with our French toast.
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I didn't tell y'all this, my bad.
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(exhaust fan whirring) Halfway through
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you're going to flip this French toast.
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So we're gonna get it pulled up,
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but take care of don't mess up your stuff.
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- [Paula Deen] Oh, I love me some French toasties!
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- [Jamie] Our butter and brown sugar...
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Well, stick around, Mom.
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You're gonna love this. (foil crinkling)
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So halfway through the baking,
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y'all take the time... (foil crinkling)
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And I'm not gonna be able to do it as good
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because, now, here comes my mama,
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and I'm trying to do it on TV.
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(Paula laughs) (Jamie's lips smack)
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- No! - Y'all trust me,
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I'm gonna be here long enough to flip all six of these over.
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And then, they're gonna move back in the oven
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to finish cooking. 20 more minutes
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once you flip 'em, y'all! (foil crinkling)
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- [Paula Deen] Looks delicious!
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- Ooh, it's gonna be good too.
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So y'all look at here. (french toast sizzling)
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Our French toast (plastic thudding)
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moist, I promise you.
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And now, here's the decision that you have to make.
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When you get to this point,
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are you satisfied with brown sugar,
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(plastic clanking) - [Paula Deen] Whoops!
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- and cinnamon, and butter,
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(plastic clanking) and all the richness?
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you gonna jump on the Jamie train,
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and think it's missing
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one thing. Look how pretty
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(dish scraping) that underside is.
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I should have flipped 'em all over.
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(plastic clanking) Just a little,
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little bit of sugar! (Paula chuckles)
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But I'm really only doing that
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because I want 'em to look pretty.
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And then, if you got some strawberries or something...
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I love blueberries here too.
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Let's pop you some blueberries
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next to it. (dish scraping)
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You can put your favorite syrup on there.
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And even if you're wrong, and don't use cane syrup,
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you can use anything you want. (Theresa laughing)
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- [Paula Deen] You know, I've used nothing
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but sugar-free syrup, and it's so good!
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- Will somebody give a feather for Paula Deen's cap?
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She uses sugar-free syrup.
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I'll take the 10-times cane syrup, please!
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This is delicious, y'all.
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Mm! I'm gonna eat it right now.
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Thanks for tuning in!
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I'll see y'all around mama's kitchen.
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You ready to eat, mama?
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- [Paula Deen] Yes! - Let's eat!
