**A Love Affair with French Toast**

French toast, a breakfast staple, holds a special place in my heart. It's not just about a pancake-like dish, but an experience that combines texture and flavor. Unlike pancakes, which often have a smooth, uniform surface, French toast has a certain charm to it. The way the batter interacts with the bread, creating a crispy exterior and a fluffy interior, is simply delightful. And let's not forget the toppings – oh, the toppings! A symphony of flavors and textures that elevate this humble dish to new heights.

**The Magic of Brown Sugar**

My journey began with a simple idea: sprinkle brown sugar on top of the French toast and use a cake board to press it flat onto the surface. I wasn't sure if it would work, but I was willing to take the risk. And take the risk I did, and to my surprise, it worked like magic. The brown sugar added a sweetness that complemented the savory flavors of the bread perfectly. It was as if the two had been meant to be together all along.

**Brunching with Cody**

I'm thrilled to share this experience with you, dear readers. Who says French toast is only for breakfast? Not me! I believe it's a staple of brunch, too – and who doesn't love a good excuse to get dressed up and enjoy a leisurely meal with friends? If you're like me and don't brunch enough, consider making French toast your next Sunday outing. Trust me, it's worth it.

**The Art of Compote-Making**

To take my French toast game to the next level, I created a compote that added an extra layer of flavor and texture to the dish. The key to this process is cooking the apples until they're tender and fragrant. I used a mix of sweet and tart apples, which added depth to the compote. Next came the spices – cinnamon sticks, nutmeg, and a hint of ginger for good measure. These aromatics infused the compote with warmth and character. Finally, I added fresh berries to give it a pop of color and vibrancy.

**The Ultimate French Toast Experience**

My compote was complete, and now it was time to assemble my masterpiece. I topped my French toast with a generous helping of warm compote, which bubbled and simmered in anticipation of its first bite. The aroma wafting from the plate was intoxicating – a symphony of sweet and savory notes that teased my taste buds and left me eager for more. And then, the moment of truth: taking my first bite. It was like a party in my mouth, with flavors and textures mingling together in perfect harmony.

**A Special Request**

As I sat down to enjoy my French toast, I couldn't help but wonder if anyone else shares my love for this dish. So, dear readers, here's the deal: if you're one of those people who eats plain French toast, I'm sending you a virtual prayer – may your breakfast be forever changed by the wonders of maple syrup and fresh fruit.

**A Live Stream Party**

And now, it's time to get excited! We're approaching 4 million subscribers, and we couldn't have done it without all of you. To celebrate this milestone, we'll be hosting a livestream party with tons of sweet giveaways – including (but not limited to) French toast cakes and breakfast sandwiches. Don't worry, the French toast cake will be waiting for us at the party, ready to be devoured. Until then, stay tuned for more baking adventures and subscribe to our channel for all things sweet.

**A Final Note**

As I wrap up this article, I'm reminded of the power of food to bring people together. Whether it's a simple French toast or a elaborate cake, sharing meals with others is a universal language that transcends borders and cultures. So go ahead, get creative with your toppings, and don't be afraid to try new things. Who knows? You might just discover a new favorite dish – like me, when I discovered the magic of French toast.

"WEBVTTKind: captionsLanguage: enwelcome back to how to cake it I'm Yolanda and this week I've caked us breakfast giant french toast I hope you're hungry to make this cake I prepared six pounds of my ultimate vanilla batter but not without my sugar and spice mix I made this mixture for the first time in my peach blueberry upside-down cake and I swirled it into the vanilla batter and it was so delicious and French toasty if you want to know exactly how I did that you could check out my blog I removed it from its pan and then I leveled the top with a ruler and a serrated knife normally I always cut the carmelization off the bottom of vanilla cake especially but this time I'm going to leave that thin confirmation because when I decorate this and I will make it look like french toast I don't want the bottom to just look white French toast you flip it and it's fried on both sides use the carmelization to my advantage you know I think so I think I'm just tired of saying paralyzation paralyzation carmelization the next thing I want to do is carve this square cake to look like a slice of bread so you know how a slice of bread well when you buy like a loaf like a North American loaf of bread the top sort of is like rounded and then the bottom is more square so I want to recreate that rounded top that would be the part of the thread that baked up over the for this I'm just using a 5 inch round cake pan laying it on top and cutting away the two top corners from my square cake tell me about it it's not yeah I knew that no it's just walking around like it's bougie but it's not it's not fun at all the next thing I want to do is simple syrup this cake so sir squeeze came along and helped me it was a very light day for him then he went and had brunch with his friends he said he was craving french toast he hangs around with a bunch of other bottle it's now time for me to crumb coat Oh what am i doing excuse me it's now time for me Bronco and chill I still love it I really really do I crumpled up my cake very lightly finished crumb coat possible because I don't want to see a white line of buttercream when I cut this cake it's add acceptance and undercover crumb coat so I'm just crowd quoting the top and the sides of my cake and putting it in the fridge to chill I need to color some fondant for my french toast I'm looking for that you know that egg mixture yellow a French toast so I need to make some of that to cover the top of my french toast and then I need a more brown colored fondant for the crust of the bread the sides of the French toast and then I mix in some spices into my fondant never done that before so I mixed some cinnamon and freshly grated nutmeg into my fondant cuz i wanted to see speckles of spice and i also want us to taste it when we're eating the cake it's time to get into rolling this fondant because believe it or not even though i crumb coated this cake I didn't ice it I don't want to see a white line of buttercream I lay it onto the cake and smooth it down with a fondant with it now I'm going to trim the excess away that hangs over the edges lush with the cake itself guys this is the last call for this month's cake T in the cake T Club if you sign up now you will still get this tea which says good things come to those who cake you know what good things come to those who cake cake there are links below if you want to sign up it's now going to roll the crust colored fondant out my brown fondant now I'm gonna cut that fondant into two bends that I will wrap around the it's time to pick them up carefully and line them around the cake or like press them up around the side of the cake I had one band of brown fondant and bend the other smooth it down trim your fondant bands where they meet at the indent of your slice of bread so french toast is my husband's favorite he loves french toast I think I would choose blueberry pancakes it depends if I'm gonna save so wait a minute you had it for dinner me too to jumbo anyway yeah and that was your just your nighttime snack yeah and what time was it okay all right good good bit so it's 2019 and orhan still has the metabolism great the next thing I want to do is paint the crust even when you fry french toast even though you don't fry the sides you know they get a little bit of butter on them they give a little more glisteny so that's what I'm going for for this I'm using a mixture of buttercup yellow and ivory I paint this mixture onto the crust of my french toast not just on the sides but making sure to paint it on top the very thin thin area of the top of the strip from the rust it's still 1 and it's at this point it's only like toast it hasn't been frenched now I need to make this toast French officially and I have relayed fondant directly in the past but that gives more of a look of I don't know how to describe it makes it look more baked you're you're right Thank You Orhan but was French toast what I love most about French toast it's not like a pancake it doesn't get a smooth colored surface right like it kind of has texture and what I ended up deciding was to sprinkle brown sugar on to the top of the French toast and then I used a cake board to press that brown sugar flat onto the surface but I'm not completely coating the surface and now it's time for mr. Burns's magic and I was worried even as I did this I was like what if it doesn't work out the way I think but it did and not only did it it smelt nice Cody I think you're gonna have some Cody sound effects in this video please share this video with someone that you've been meaning to go to brunch with I feel like I don't brunch enough that's going to be a mission to brunch I know we should have french toast in life I mean you're having thank you it's math so I feel like French toast for lunch is totally normal now I'm going to make the topping for this beautiful french toast the first thing I do is peel and core and cut my apples into wedges and along with my apples I have some berries to add to my compote so I have blackberries raspberries and strawberries and I also have some spices some cinnamon sticks and I'm gonna peel a little bit of fresh ginger and cut up a few slices just to spice it up so this cake yes this ginger in the compote on top of the French toast I love ginger oh and nothing of course I have to use nutmeg because it's the spice of Grenada so if I use spices that's it the first thing I want to do to make the compote is cook my apple slices or wedges with a little bit of sugar and I'm just gonna let them cook for about five to ten minutes they will soften and lose their shape that's all part of it it also depends on the type of Apple you use at this point you can add in your spices your cinnamon sticks your nutmeg and your ginger slices this will allow it to sort of absorb all that ginger goodness the next thing I want to do is add my strawberries to the pot obviously I've washed and cleaned the strawberries and I've hauled them which is taking green stem off I don't know why it's called that we'll have to research no that's Malling yeah and finally when my compote is almost ready I'm going to add my raspberries and blackberries I add these at the end because they're already such like tender berries they don't really need to be cooked a lot I'm more adding them for the color and the vibrancy that they bring once my compote is done I'm going to pour it out into a heat proof Bowl to cool completely I like to leave my spices in even while it's cooling and when it's done I just pull them out unless of course you like to eat whole cinnamon sticks I'm going to cut my slice in half I am using a couple more toppings who eats plain french toast nobody know if you eat plain french toast leave a comment below and we will say a prayer for you we will send you our thoughts of maple syrup of course you have to put maple syrup on french toast and I'm Canadian so I really have to I'll get in trouble if I say send bears to maul me if I don't it's also that's the Canadian punishment I'm bad they say so then I'm going to top this toast with a nice pile of my Apple and very cool now I want to add some more fresh berries just a few few more strawberries blackberries and raspberries for even more color and even more Turkish on top of our sweet french toast of course I need a giant dollop of butter cream as whipped cream I looked at my french toast and I knew it even one more thing so I sifted some icing sugar I feel like that's very blunt you I know it's rude why are we doing this to ourselves new rule for 2019 I can't even want to say it out loud we are about to hit 4 million that's incredible and we're very very excited and very grateful to all of you who still watch me babble about cakes so thank you so much for subscribing and if you're here today and you're not subscribed then join us there's a button for that when the time comes we'll be hosting a livestream party with tons of sweet giveaways to give to all of you unfortunately the French toast cake is not one of them we already ate it to ourselves so we will see you all at the party tell everyone to subscribe that way the party will be sooner thanks for joining me for brunch today guys please check out the Lotus cake and the breakfast sandwich cake over it step-by-step and I will see you next weekwelcome back to how to cake it I'm Yolanda and this week I've caked us breakfast giant french toast I hope you're hungry to make this cake I prepared six pounds of my ultimate vanilla batter but not without my sugar and spice mix I made this mixture for the first time in my peach blueberry upside-down cake and I swirled it into the vanilla batter and it was so delicious and French toasty if you want to know exactly how I did that you could check out my blog I removed it from its pan and then I leveled the top with a ruler and a serrated knife normally I always cut the carmelization off the bottom of vanilla cake especially but this time I'm going to leave that thin confirmation because when I decorate this and I will make it look like french toast I don't want the bottom to just look white French toast you flip it and it's fried on both sides use the carmelization to my advantage you know I think so I think I'm just tired of saying paralyzation paralyzation carmelization the next thing I want to do is carve this square cake to look like a slice of bread so you know how a slice of bread well when you buy like a loaf like a North American loaf of bread the top sort of is like rounded and then the bottom is more square so I want to recreate that rounded top that would be the part of the thread that baked up over the for this I'm just using a 5 inch round cake pan laying it on top and cutting away the two top corners from my square cake tell me about it it's not yeah I knew that no it's just walking around like it's bougie but it's not it's not fun at all the next thing I want to do is simple syrup this cake so sir squeeze came along and helped me it was a very light day for him then he went and had brunch with his friends he said he was craving french toast he hangs around with a bunch of other bottle it's now time for me to crumb coat Oh what am i doing excuse me it's now time for me Bronco and chill I still love it I really really do I crumpled up my cake very lightly finished crumb coat possible because I don't want to see a white line of buttercream when I cut this cake it's add acceptance and undercover crumb coat so I'm just crowd quoting the top and the sides of my cake and putting it in the fridge to chill I need to color some fondant for my french toast I'm looking for that you know that egg mixture yellow a French toast so I need to make some of that to cover the top of my french toast and then I need a more brown colored fondant for the crust of the bread the sides of the French toast and then I mix in some spices into my fondant never done that before so I mixed some cinnamon and freshly grated nutmeg into my fondant cuz i wanted to see speckles of spice and i also want us to taste it when we're eating the cake it's time to get into rolling this fondant because believe it or not even though i crumb coated this cake I didn't ice it I don't want to see a white line of buttercream I lay it onto the cake and smooth it down with a fondant with it now I'm going to trim the excess away that hangs over the edges lush with the cake itself guys this is the last call for this month's cake T in the cake T Club if you sign up now you will still get this tea which says good things come to those who cake you know what good things come to those who cake cake there are links below if you want to sign up it's now going to roll the crust colored fondant out my brown fondant now I'm gonna cut that fondant into two bends that I will wrap around the it's time to pick them up carefully and line them around the cake or like press them up around the side of the cake I had one band of brown fondant and bend the other smooth it down trim your fondant bands where they meet at the indent of your slice of bread so french toast is my husband's favorite he loves french toast I think I would choose blueberry pancakes it depends if I'm gonna save so wait a minute you had it for dinner me too to jumbo anyway yeah and that was your just your nighttime snack yeah and what time was it okay all right good good bit so it's 2019 and orhan still has the metabolism great the next thing I want to do is paint the crust even when you fry french toast even though you don't fry the sides you know they get a little bit of butter on them they give a little more glisteny so that's what I'm going for for this I'm using a mixture of buttercup yellow and ivory I paint this mixture onto the crust of my french toast not just on the sides but making sure to paint it on top the very thin thin area of the top of the strip from the rust it's still 1 and it's at this point it's only like toast it hasn't been frenched now I need to make this toast French officially and I have relayed fondant directly in the past but that gives more of a look of I don't know how to describe it makes it look more baked you're you're right Thank You Orhan but was French toast what I love most about French toast it's not like a pancake it doesn't get a smooth colored surface right like it kind of has texture and what I ended up deciding was to sprinkle brown sugar on to the top of the French toast and then I used a cake board to press that brown sugar flat onto the surface but I'm not completely coating the surface and now it's time for mr. Burns's magic and I was worried even as I did this I was like what if it doesn't work out the way I think but it did and not only did it it smelt nice Cody I think you're gonna have some Cody sound effects in this video please share this video with someone that you've been meaning to go to brunch with I feel like I don't brunch enough that's going to be a mission to brunch I know we should have french toast in life I mean you're having thank you it's math so I feel like French toast for lunch is totally normal now I'm going to make the topping for this beautiful french toast the first thing I do is peel and core and cut my apples into wedges and along with my apples I have some berries to add to my compote so I have blackberries raspberries and strawberries and I also have some spices some cinnamon sticks and I'm gonna peel a little bit of fresh ginger and cut up a few slices just to spice it up so this cake yes this ginger in the compote on top of the French toast I love ginger oh and nothing of course I have to use nutmeg because it's the spice of Grenada so if I use spices that's it the first thing I want to do to make the compote is cook my apple slices or wedges with a little bit of sugar and I'm just gonna let them cook for about five to ten minutes they will soften and lose their shape that's all part of it it also depends on the type of Apple you use at this point you can add in your spices your cinnamon sticks your nutmeg and your ginger slices this will allow it to sort of absorb all that ginger goodness the next thing I want to do is add my strawberries to the pot obviously I've washed and cleaned the strawberries and I've hauled them which is taking green stem off I don't know why it's called that we'll have to research no that's Malling yeah and finally when my compote is almost ready I'm going to add my raspberries and blackberries I add these at the end because they're already such like tender berries they don't really need to be cooked a lot I'm more adding them for the color and the vibrancy that they bring once my compote is done I'm going to pour it out into a heat proof Bowl to cool completely I like to leave my spices in even while it's cooling and when it's done I just pull them out unless of course you like to eat whole cinnamon sticks I'm going to cut my slice in half I am using a couple more toppings who eats plain french toast nobody know if you eat plain french toast leave a comment below and we will say a prayer for you we will send you our thoughts of maple syrup of course you have to put maple syrup on french toast and I'm Canadian so I really have to I'll get in trouble if I say send bears to maul me if I don't it's also that's the Canadian punishment I'm bad they say so then I'm going to top this toast with a nice pile of my Apple and very cool now I want to add some more fresh berries just a few few more strawberries blackberries and raspberries for even more color and even more Turkish on top of our sweet french toast of course I need a giant dollop of butter cream as whipped cream I looked at my french toast and I knew it even one more thing so I sifted some icing sugar I feel like that's very blunt you I know it's rude why are we doing this to ourselves new rule for 2019 I can't even want to say it out loud we are about to hit 4 million that's incredible and we're very very excited and very grateful to all of you who still watch me babble about cakes so thank you so much for subscribing and if you're here today and you're not subscribed then join us there's a button for that when the time comes we'll be hosting a livestream party with tons of sweet giveaways to give to all of you unfortunately the French toast cake is not one of them we already ate it to ourselves so we will see you all at the party tell everyone to subscribe that way the party will be sooner thanks for joining me for brunch today guys please check out the Lotus cake and the breakfast sandwich cake over it step-by-step and I will see you next week\n"