Food
Barefoot Contessa’s Challah French Toast | Barefoot Contessa | Food Network
Ever tried making French toast with CHALLAH before? It’s life-changing!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Challah French Toast
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 27 min
Prep: 10 min
Inactive: 5 min
Cook: 12 min
Yield: 8 large slices
Ingredients
6 extra-large eggs
1 1/2 cups half-and-half or milk
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 tablespoon good honey
1/2 teaspoon kosher salt
1 large loaf challah or brioche bread
Unsalted butter
Vegetable oil
To serve:
Pure maple syrup
Good raspberry preserves (optional)
Sifted confectioners’ sugar (optional)
Directions
Preheat the oven to 250 degrees F.
In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it’s all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners’ sugar.
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Barefoot Contessa’s Challah French Toast | Barefoot Contessa | Food Network
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If you think all scones are so dry and dense they need to be paired with a gallon of tea to swallow, think again. The Scone Queen is in the building 🌟 @chefdaniellesepsy has been making scones since she was 13 years old, and built her NYC bakery around her iconic recipe. Her bakery, The Hungry Gnome, pumps out 5,000-6,000 scones per day.
Her Cherry Vanilla Bean Scone — inspired by a very niche childhood memory 😌🧼 — has been on the menu since the very beginning and remains one of her all-time fan favorites. It’s not actually hard to make a good scone that’s bakery quality if you follow Danielle’s tips. Get ready for your Best. Bake. Ever.
Get the recipe:
▶ Cherry Vanilla Bean Scones with Almond Glaze: https://foodtv.com/4xAWC2i
0:00 – Intro
0:50 – Inside Danielle’s Bakery
2:39 – How to Make Danielle’s Cherry Vanilla Bean Scones 🍒
9:08 – Bake the Scones
10:00 – How to Make Almond Glaze
11:12 – Glaze the Scones
12:50 – Eat
🔔 SUBSCRIBE and hit the notification bell so you never miss an episode!
🗓️ NEW episodes drop every Thursday at 7pm EST.
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👩🏻🍳 Check out her bakery: https://foodtv.com/3UmneW0
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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#BestBakeEver #DanielleSepsy #FoodNetwork #Baking #BakingTok #SconeRecipe #Scones #TheHungryGnome
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Imagine how impressive these grissini will be with your charcuterie spread!
Get the recipe👇
Grissini with Herbs and Parmigiano-Reggiano
Recipe courtesy of Scott Conant
Level: Intermediate
Total: 2 hr 5 min (includes rising time)
Active: 50 min
Yield: about 150 breadsticks
We used to have these at the bar of a restaurant I worked at years ago. People loved that they were delicious, delicate and addictive!
Ingredients
5 grams fresh yeast
1 large egg
2 teaspoons extra-virgin olive oil, plus more to coat
2 teaspoons whole milk
1 teaspoon molasses
1 3/4 cups plus 4 teaspoons bread flour
1/3 cup finely grated Parmigiano-Reggiano, plus more finely grated for sprinkling
2 teaspoons finely chopped fresh chives
1 1/2 teaspoons kosher salt
1 teaspoon finely chopped fresh parsley
1 teaspoon finely chopped fresh thyme
1/2 teaspoon finely chopped fresh rosemary
1/8 teaspoon sweet paprika
Semolina flour, for dusting
Directions
Special equipment: a kitchen scale; a pasta-rolling machine
In the bowl of a stand mixer, mix the yeast with 1/3 cup plus 4 teaspoons warm water and let sit until bubbly, about 5 minutes. Whisk the egg in a small bowl. Set aside 20 grams of the whisked egg in a separate small bowl to add to the dough; reserve the remaining whisked egg for the egg wash.
Attach the dough hook to the mixer, add the olive oil, milk, molasses and reserved 20 grams of whisked egg to the bowl and mix well to combine. Add half of the bread flour and mix for 8 minutes, making sure there are no lumps. Add the rest of the bread flour, the Parmigiano-Reggiano, chives, salt, parsley, thyme, rosemary and paprika and mix/knead for 7 to 8 minutes, then remove the dough from the bowl and knead for an additional 2 to 3 minutes by hand. Refrigerate the dough in the bowl until doubled in size, about 1 hour.
Heat a convection oven to 300 degrees F or a regular oven to 325 degrees F.
Flip 2 baking sheets or half sheet pans upside down and coat lightly with olive oil. Sprinkle semolina on your work surface.
Remove the dough from the bowl and fold it over to get rid of any large air pockets. Divide the dough in half and working with one half at a time and using a pasta-rolling machine, roll the dough from thickest to thinnest setting until the dough is 1/16 inch thick. (The last or second to last setting on the machine.) Cut the rolled-out sheets in half. By hand or using the linguine or spaghetti attachment, cut the dough sheets into thin strands (1/8- to 1/16-inch, depending on what cutter you use) and dust them with the semolina flour to keep them separate. Repeat with the remaining dough. Transfer the strands lengthwise to the upside-down baking sheets, leaving about 1/2 inch between each. Stretch the strands so they are the length of the baking sheet (trimming off any excess). With a small pastry brush, brush the strands with the reserved egg wash, then sprinkle lightly with additional Parmigiano-Reggiano.
Bake until golden brown, 12 to 15 minutes. If the breadsticks stick to the pans at all, you may need a fish spatula to help release them. Let cool completely, then store in an airtight container. They will last for a week.
Copyright 2024 Television Food Network, G.P. All rights reserved.
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Quench your thirst in this Unwrapped throwback and discover how your favorite drinks, including Slurpee, Dr Pepper, Kool-Aid, Jones Soda and more are made.
#Unwrapped #FoodNetwork #SoftDrinks
Watch more #Unwrapped throwbacks: https://foodtv.com/3t9NCEO
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Timecodes:
0:00 – Slurpee
3:48 – Dr. Pepper
7:21 – Kool-Aid
9:53 – Hawaiian Punch
13:00 – Root Beer
16:00 – Izze Sparkling Juice
18:59 – Boba Tea
21:45 – Mondo Squeeze Fruit Juice
Unwrapped uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum. Join host Marc Summers as he explores the test kitchens and the secrets behind lunch box treats, soda pop, movie candy, and more. Unwrapped is the show for everyone who’s ever worn a pair of wax lips!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Sodas, Slurpees and Other Beverages Unwrapped 🥤 Food Network
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Fire up the grill for the ultimate cookout menu packed with smoky mains, fresh sides and desserts from your favorite Food Network chefs. From juicy burgers and barbecue chicken to loaded salads, grilled seafood and classic summer desserts, this lineup has everything you need for the perfect backyard spread all in one place 🍔🍗
#FoodNetwork #FoodNetworkRecipes
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
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The ONLY Cookout Menu You’ll EVER Need 🔥 1+ Hours of Mains, Sides & Desserts | Food Network
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Why is this holiday brisket so ridiculously tender? 🥩✨
Executive Chef Ginevra Iverson shares Food Network Kitchen’s Best Brisket recipe that’s braised low and slow in a rich sweet-and-savory sauce. Perfect for the Jewish holidays, Friday night dinners or anytime you need a guaranteed crowd-pleaser. The best part? Make it a day ahead for even deeper flavor and way less stress.
Ginevra starts by showing how to break down an entire brisket. Skip ahead to 2:58 if you already have your brisket trimmed and ready to go! 👍
▶ Get the recipe: https://foodtv.com/4cr8RpE
WHAT TO EXPECT:
👩🍳 Step-by-step instruction from the Food Network test kitchen
🥘 Tested, foolproof recipe for a holiday classic
0:00 – Intro
0:53 – Break down the whole brisket
2:58 – Season and sear brisket flat
4:44 – Prep remaining ingredients
9:20 – Cook brisket
11:36 – Refrigerate brisket
11:58 – Slice and reheat brisket
15:13 – Serve
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
#FoodNetwork #Cooking #Recipe #Brisket #Holiday
How to Make the Best Brisket: Food Network Kitchen’s Foolproof Recipe
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@zaiosa7175
January 7, 2024 at 12:19 pm
I'm just frustrated!
She says soak it for 5 minutes at least, while other chefs "not amateur cooks" say a minute!
Which one is right?!
@pineappletop8751
January 7, 2024 at 12:19 pm
The custard would seemed to be uncooked so I put mine in the oven on 150 for 10 mins. Tasted much better
@classified773
January 7, 2024 at 12:19 pm
0:57 “I wanna keep my husband around for a long time”
Me: **use half n half to kill — I mean, satisfy my husband” Lol JK
@ApplePie..
January 7, 2024 at 12:19 pm
There is no nutritional value to bread. It's like lead in your stomach.
@tKoQ
January 7, 2024 at 12:19 pm
she doing too much
@leesteal4458
January 7, 2024 at 12:19 pm
What a disappointing ending.
@cynthiarosas8214
January 7, 2024 at 12:19 pm
Everyone needs salvation here are the words of salvation please forgive me jesus im a sinner come into my heart and save me from my sin I no that you are the savior and I no that you died for me on calvary and I no that God raise you from the dead and you are alive and I thankyou for your salvation in Jesus holy name amen and its important to always ask forgiveness everynight
@mariawelling4194
January 7, 2024 at 12:19 pm
She's amazing! I made her meatloaf it was the best meatloaf I've ever made❤
@childrenslivesmatter3073
January 7, 2024 at 12:19 pm
I never add sugar to my French toast. Overdoing it on sweetness.
@tahamuhammad5962
January 7, 2024 at 12:19 pm
Mama Malika's Iraqi Cookbook. Read this please:
Taha M. Muhammad
@joseph6948
January 7, 2024 at 12:19 pm
You forgot to add the traditional cinnamon!
@nellytamayo3414
January 7, 2024 at 12:19 pm
Looks great but I gotta have cinnamon on my French toast
@viswanathanb9719
January 7, 2024 at 12:19 pm
I like French Toast with Berry's and Mixed Fruit Jam… Osome taste
@laurabrodianfreasberaha4125
January 7, 2024 at 12:19 pm
May we please have the recipe printed out? Once I've seen the video, I can't remember what I saw, Hence I cannot replicate the recipe.
@irenehinojos7468
January 7, 2024 at 12:19 pm
What… no cinnamon
@fluidsystems1554
January 7, 2024 at 12:19 pm
coconut oil is tasty/crispy alternative yummm
@johnadams9044
January 7, 2024 at 12:19 pm
This woman really knows how to pack in as many calories and carbs as possible.Way to many ingredients.
@farzanadarsot3516
January 7, 2024 at 12:19 pm
I use milk so that my husband can be around longer… 👏💖 may they be together, always 👏👏👏💓💓💓
@davidsonnow
January 7, 2024 at 12:19 pm
Americans: breakfast
Literally everyone else: Insulin bomb
@GingaNinjaGriddler
January 7, 2024 at 12:19 pm
Looks great, I really need to step up my game and experiment with different breads. Thanks for the ideas, I've never used orange rind in mine either – will try that too 😋 😋 😋
@tobidean2504
January 7, 2024 at 12:19 pm
Well now I know what to do with the rest of my challah bread after shabbat seeing I'm the only one in my house observing shabbat I hv alot left over.. Flatmates believe in the universe and astrology etc… I shall make breakfast Sunday morning for us all… Great… Sorted.
@tabithawilson548
January 7, 2024 at 12:19 pm
I miss her. Don’t really watch much TV these days
@alankhan9784
January 7, 2024 at 12:19 pm
She uses loads of butter
@EddieGoing
January 7, 2024 at 12:19 pm
Will the people who use half and half die?
@shego8526
January 7, 2024 at 12:19 pm
This is the best french toast recipe! I just made it today for brunch and this did not disappoint
@hawananyanzi1373
January 7, 2024 at 12:19 pm
Thanks a lot dear am from Uganda 🇺🇬
@MrFennmeista
January 7, 2024 at 12:19 pm
Remember when food network focused on recipies!
@lynnc9511
January 7, 2024 at 12:19 pm
John 14:6 KJV, "Jesus saith, I am the WAY, the TRUTH, and the LIFE: no man cometh unto the Father, but by me."
1 Peter 2:24 NIV, "He himself bore our sins in his body on the tree, so that we might die to sins and live for righteousness; by his wounds you have been healed."
John 3:16 KJV, "For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life".
Romans 3:23-24 NIV, "…for all have sinned and fall short of the glory of God, and all are justified by His grace through the redemption that came by Christ Jesus".
John 8:12 KJV, "I am the light of the world: he that followeth me shall not walk in darkness, but shall have the light of life".
Jesus is the only WAY to God, the TRUTH of salvation, and the Breath/Bread of LIFE.
ACCEPT Jesus Christ as your Lord and Saviour. Sins separate us from God because He's Holy. All sins will be forgiven and erased through faith in Christ Jesus. God ♥ you, is alive, merciful, faithful, truthful, and is waiting with His arms wide open FOR YOU! For Jesus did not come to establish a religion, but to become a mediator between God and men.
Through the Grace of God, Jesus was given to us by paying the price at the Cross at Calvary. Repent and confess from your sins to Jesus and ask Him to forgive you. A sinner cannot save a sinner, only a sinless person can. That sinless Being is Jesus Christ Himself.
Through the faith in Christ Jesus, the sick was healed; everywhere He went, He healed the blind, the mute, the deaf, the demon-possessed, raised the dead, as well as performed many miracles; He also walked on water, turned water into wine, calmed the storm with His command, and was raised up from the dead. Miracles are still being seen today! Jesus is our helper, our healer, our refuge/protection, and our strength for when time gets tough.
God is standing and knocking at the door waiting for your answer right now because THE KINGDOM OF HEAVEN IS COMING.
❤❤❤❤❤❤❤❤
@keb990
January 7, 2024 at 12:19 pm
Wonder the calories in these.. hmm. High in protein! 😄
@akiraasmr3002
January 7, 2024 at 12:19 pm
this was soo good
@familiademers
January 7, 2024 at 12:19 pm
could you please let the video have a beginning and an end for real? we watch these recipes with Ina or Giada or any other in food network because we want to learn not just get entertained if we were experts we wouldn't be watching others cook. However, thank you so much for uploading them so I can cook better.
@ashleyisnicole1045
January 7, 2024 at 12:19 pm
That was like 3 cups of milk.
@fvadiii7427
January 7, 2024 at 12:19 pm
Thank,you
@hoLLaaaaNJ
January 7, 2024 at 12:19 pm
Ummmm why did she put them in the oven? The end of the clip was cut off. Are they ready to eat or nah?
@Sheila0000
January 7, 2024 at 12:19 pm
Looks delicious
@BillyDee159
January 7, 2024 at 12:19 pm
Sorry barefoot, you missed the boat here, add cream, cinnamon, nutmeg and brown sugar. Really adds depth to the flavor.
@GG-pd6yp
January 7, 2024 at 12:19 pm
Everthing was going nice with the Contessa but then then the video cut off towards the end & we missed whatever she was doing with the bread before serving it.
@markfrank0924
January 7, 2024 at 12:19 pm
Fantastic and what the heck is turkey sausage doing in this meal? I love it when heavy people who love food pull this crap. Be about it, no pretense, no comments like "well, I want to keep my husband around longer and so I'll use milk instead of cream comment". Hell, there is enough bad stuff in that breakfast a little more will make no difference. If you are going to eat, eat well! Eat fewer meals but make the ones you eat memorable.
@kremove
January 7, 2024 at 12:19 pm
POVITICA french bread 🤤🤤🤤🤤🤤🤤
@sebastianlovinger3883
January 7, 2024 at 12:19 pm
Challah has a little bit of a sweet flavor naturally so.. but I totally feel the cinnamon:-)
@laurend.tamayo2186
January 7, 2024 at 12:19 pm
I've always made my french toast with the same bread but I use eggnog, add two eggs, vanilla, cinnamon, nutmeg, no sugar or honey. The eggnog tastes so good! I soak the bread overnight in a bake dish so it is totally absorbed. In the morning I put it in the oven until just golden than put on the stove on hot griddle, flip, serve with sprinkled powdered sugar, hot maple syrup, and chopped walnuts. A side of thick bacon or sausage is great with it!
@Deedylicious26
January 7, 2024 at 12:19 pm
Sooooo what happened to the cinnamon, nutmeg, and brown sugar sis 😒 ok, I understand we all cook different and im gonna give your recipe a try🤗
@margaretnicolaou9294
January 7, 2024 at 12:19 pm
Your hair looks fabulous.
@rebeccashuman6199
January 7, 2024 at 12:19 pm
Looks yummy! I want to eat it and learn how to make it
@HeathenChannel
January 7, 2024 at 12:19 pm
3:52 more like killed
@djnoneofyourbusiness525
January 7, 2024 at 12:19 pm
Brioche French toast is delicious, but extremely decadent. I would almost eat it as a dessert than a breakfast.
@chucklambooy8457
January 7, 2024 at 12:19 pm
This video. Was not completed!!