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B1 CookingSep 30, 2026

Loaded Baked Potato Stuffed French Toast | New Brunch Hack | Food Wishes

ロードベイクドポテトを詰めたフレンチトースト | 新しいブランチのハック | Food Wishes

Food Wishes7 videos Open on YouTube

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Translation

Hello, this is Chef John from FoodWishes.com with loaded baked potato French toast.
こんにちは、FoodWishes.comのシェフ・ジョンです。ロードベイクドポテトフレンチトーストです。
That's right, I have done a lot of wacky, weird, and wild mashups over the years, and some were amazing and some weren't.
そう、この何年かで変てこで奇妙で狂気じみたミックスアップをたくさんやってきたが、中には素晴らしかったものもあれば、そうでないものもあった。
But this loaded baked potato French toast is probably the most delicious one I've ever done.
でもこのロードベイクドポテトフレンチトーストは、おそらく僕が今まで作った中で一番美味しいものだ。
So if you're ready to blow some minds at your next brunch, let's go ahead and get started by taking a couple russet potatoes, and we'll give those the old poke-a-poke with the tip of a knife, just to pierce the skin, to let out steam while these bake, which is what we'll do in a 400 degree oven for about an hour to an hour and 15 minutes, or until they're fully cooked and nice and tender.
だから次のブランチでみんなを驚かせたいなら、さっそく始めよう。まずラセットポテトを数個用意して、ナイフの先でちょこちょこと刺して皮に穴を開ける。そうすると焼く間に蒸気が抜ける。これは400度のオーブンで約1時間から1時間15分、あるいは完全に火が通ってふっくら柔らかくなるまで焼く。
Which we don't guess at.
これは当てずっぽうでやらない。
We'll go ahead and grab a knife and give these a test, and that blade just slides in with no effort.
ナイフを取って試してみよう。刃が何の抵抗もなくすっと入る。
And then what we'll do is let these sit until they're cool enough to handle.
そしてあとは、手に取れるほど冷めるまで置いておく。
At which point we will handle them, and what we'll do is slice those open with a knife, and then we'll take a spoon and scoop out the insides into a bowl.
冷めたら手に取って、ナイフで縦に切り開き、スプーンで中身をボウルにすくい取る。
And by the way, we really do want to do this while these are still warm, since the ingredients we're about to add are going to mix in a lot better if they are.
ちなみに、これはやっぱり温かいうちにやった方がいい。これから入れる材料は、温かい方がよく混ざるから。
And I don't have any idea why I'm trying to hold both halves at the same time.
なんで両方の半分を同時に持とうとしているのか、自分でもわからない。
All right, this is much easier if you pull those apart and do one half at a time.
よし、これを引き離して片方ずつやった方がずっと楽だ。
But anyway, one way or another, we'll scoop out both those potatoes, and then we'll take a fork and break this up into pretty fine pieces.
まあ、どうであれ両方のポテトをすくい取って、フォークで細かめにほぐす。
But we're not trying to make mashed potatoes, and when we add the rest of the ingredients, it's going to get mixed even more.
でもマッシュポテトを作るつもりはないし、残りの材料を入れたらもっと混ざる。
So what we'll do is stop right about here, and then we'll season it up with some salt, as well as some freshly ground black pepper, plus a few shakes of cayenne to stain it.
だからここら辺でやめて、塩と粗挽き黒胡椒、それから少しのケイエンペッパーを色付けに振る。
At which point we will add the Holy Trinity of loaded baked potatoes, which is some cheddar cheese, some freshly sliced green onions, as well as some crispy fried bacon bits.
そしてここでロードベイクドポテトの聖三位一体を加える。チェダーチーズ、刻んだ青ネギ、そしてカリカリのベーコンのミンチだ。
And yes, we do want to cook the bacon this far.
はい、ベーコンはこのくらいまで焼きます。
All right, the last thing you want in your loaded baked potato French toast is flabby bacon, and that said, we'll finish up with a big spoon of sour cream, and we will give this a mix until everything's evenly incorporated.
さて、ロードベイクドポテトフレンチトーストに一番欲しくないのは、べちゃっとしたベーコンです。ということで、最後にサワークリームを大さじ一杯加えて、均一に混ざるまで混ぜ合わせます。
And other than maybe giving this a quick taste for seasoning, our loaded baked potato filling is done.
あとは味付けを軽く試すのくらいで、ロードベイクドポテトのフィリングは完成です。
And of course, if there's other things you add to your loaded baked potatoes, or maybe you want to use a different cheese, feel free to adjust this as you see fit.
もちろん、ロードベイクドポテトに他の食材を入れる場合や、別のチーズを使いたい場合は、お好みで調整してください。
I mean, you are for all the ghostface killer of your French toast filler.
つまり、フレンチトーストのフィリングの主役はあなたです。
But no matter which you use, once that's mixed up, we'll set it aside and move on to the next component, which is going to be the egg batter for our bread.
どちらを使っても、混ぜ合わせたら置いておいて、次の材料、つまりパン用の卵液に進みます。
What we'll do is take a couple eggs, plus some salt, and we'll bust those eggs right in the yolk, and then we'll fork these until the egg whites disappear.
卵を2つと塩を少し用意して、卵をボウルに割り入れ、卵白が見えなくなるまでフォークでかき混ぜます。
At which point we'll stop and add the last ingredient, which is some milk, and we will mix that in.
そこまでできたら、最後の材料である牛乳を加えて、混ぜ合わせます。
And if you're wondering why we didn't mix that in with the eggs, It's because if you do, due to the different viscosities, that milk will splash out of the bowl while you're beating the eggs, and it will get on the counter, and you'll have to clean it up.
なぜ卵と一緒に入れないのかと思うかもしれませんが、粘度が違うため、卵を混ぜている間に牛乳がボウルから飛び散って、カウンターに付いて掃除が必要になってしまうからです。
So to avoid that drama, we'll add the milk after the eggs are beaten.
その手間を避けるため、卵を混ぜてから牛乳を加えます。
And once we have that prepped, we'll grab our bread, and we'll drop that into our egg mixture, and flip it back and forth at least two or three times.
準備ができたら、パンを用意して卵液に浸し、2、3回裏返します。
Okay, we want to make sure our bread gets nice and soaked, which, if you're using basic white bread like this, happens pretty quickly.
パンがしっかり浸かるようにしましょう。このように普通の白パンなら、すぐに浸かります。
And I know we usually use stale bread for French toast, or lost bread, as our French friends would say, but for this recipe, it's actually fine if the bread's fresh.
フレンチトーストには普通、固くなったパン、フランス風に言えばパン・ペルデュを使いますが、このレシピではパンが新鮮でも大丈夫です。
All right, if your bread is stale, you might have to soak the bread and let it sit for a while before you stuff it and try to cook it.
パンが固い場合は、詰め物をして焼く前に、パンを浸してしばらく置いておく必要があるかもしれません。
But anyway, once our bread has been egged, we will take a nice big spoon of our filling and spread that out evenly over a slice, and we'll try to push and pat that all the way out to the edges.
でもとにかく、パンに卵液をついたら、具をたっぷりスプーン1杯すくって、一枚の上に均等に広げます。そして端まで押し広げるようにしていきます。
Oh, and one production note here: the amount of filling we made is enough for six of these, although I'm only cooking two for the video.
あ、ここで制作上のメモをひとつ。作った具の量は6人分あるのですが、動画では2つだけ焼きます。
But in the written recipe, we'll give you the amounts for the full batch.
でもレシピの記事には、フルバッチの分量を記載します。
And then once the filling's been spread over, you probably figured out the next step: we will top that with another slice and give it a little pressing down.
具を広げたら、次のステップはもうお分かりでしょう。もう一枚のパンをのせて、軽く押さえてやります。
And once we do have our bread stuffed, we have a couple options.
パンに具を入れ終えたら、いくつか選択肢があります。
We can cook these right away if you want, and it will be fine.
すぐに焼いても大丈夫ですし、それで問題ありません。
Or we can pop them into the fridge for about 15 minutes to really let that bread absorb the egg even more, which is exactly what I'm going to do.
あるいは冷蔵庫に15分ほど入れて、パンにより多く卵液を吸わせることもできます。私はまさにそれをやるつもりです。
And while those are chilling, we'll go ahead and make the sauce we're going to finish this with, which is going to be some maple syrup, some apple cider vinegar, and a big spoon of cayenne pepper.
その間、仕上げにかけるソースを作ります。メープルシロップ、アップルサイダービネガー、そしてケイエンペッパーを大さじ1杯使います。
And what we'll do is bring that up to a boil on medium-high heat, and we'll let that boil for about 30 seconds, and we'll carefully give it a stir.
中火から強火で沸騰させ、約30秒間沸騰させた後、慎重にかき混ぜます。
At which point we'll turn it off and let it cool.
そこで火を止めて冷まします。
And that is going to make an incredible spicy sweet and sour syrup, which we will drizzle over our French toast to finish.
これで、とろみのある甘酸っぱいスパイシーソースのできあがり。フレンチトーストにかけて仕上げます。
And that's it to cook our French toast.
フレンチトーストの調理はこれだけです。
We will melt a whole bunch of butter in a skillet, set over medium heat, and we will place our stuffed double decker French toast in, and we'll let that first side cook for about three or four minutes until we've achieved a nice light golden brown.
フライパンにバターをたっぷり溶かし、中火にかけ、具入りの二段フレンチトーストを入れます。片面を3〜4分焼いて、きれいな淡い黄金色になるまで焼きます。
At which point we're going to flip these over, and then we'll actually turn off the pan, since we're actually going to finish these in the oven at 375 for about 15 minutes.
そこで裏返し、今度はフライパンの火を止めます。実はオーブンで375度で約15分焼き上げるからです。
Since if we tried to do this on the stove, by the time the inside of our filling was hot, the outside might be browned too much.
なぜなら、コンロでこれをやろうとすると、具の中まで熱くなる頃には、外側が焼きすぎてしまうかもしれないからです。
So finishing these by baking is the way to go.
だからオーブンで焼き上げるのがベストです。
After about 15 minutes, we will pull those out, and we'll flip them over to make sure they're nicely browned on the other side.
約15分後、それを取り出し、裏返して反対側もきれいに焼き色がつくようにします。
Oh, and you know the rule: anytime we pull a pan out of the oven that has a handle, we drape a towel over it so everybody knows and nobody gets burned.
あ、そしてルールを思い出してください。取っ手のついたトレイをオーブンから出したら、タオルをかけて、誰もが気づいて火傷しないようにします。
And then what we'll do is turn the flame back on to medium, just because I want to give that first side a little extra browning.
そして次に、火を中火に戻します。片面に少し追加の焼き色を付けたいからです。
So I guess that's optional, but I do enjoy a nicely browned French toast that's a little bit crispy on the edges.
これは任意だと思いますが、縁が少しカリッとした焼き色の良いフレンチトーストは本当に好きです。
And that's it.
そして、これで完成です。
Once that's browned to our liking and looking beautiful, we'll go ahead and serve up, and we'll ladle over our sweet and sour spicy maple syrup.
好みの焼き色で美しく仕上がったら、盛り付けて、甘酸っぱいスパイシーメープルシロップをかけます。
And I was really leaning in to the sweet and savory mashup here, but if you want to go full savory, you can just finish with some more sour cream or creme fraiche, of course.
ここでは甘いとしょっぱいの組み合わせを狙いましたが、しょっぱい味に振り切りたい場合は、もちろんサワークリームやクレームフレーシュを追加してもいいでしょう。
And then we'll finish up with a garnish of freshly sliced green onions because loaded baked potato.
そして最後に、刻んだ青ネギを添えて仕上げます。ロードベイクドポテトだからね。
And that, my friends, to me, could not look more inviting.
皆さん、私にはこれ以上ないくらい食欲をそそるように見えます。
Although you know what, I'm gonna take that back because when I cut into show you the inside, it will actually look more inviting.
いや、待って、撤回します。中身を見せるために切ると、もっと食欲をそそるように見えるから。
I mean, come on, check that out.
ほら、見てください。
And yes, it tasted as good as it looked.
そして、味も見た目と同じくらい美味しかったです。
And as I took this first bite, I was stunned at just how well all these flavors went together, which really does make perfect sense if you think about it.
最初の一口を食べた時、このすべての味がどれほどよく調和しているかに驚きました。考えてみれば当然のことですが。
And now, standing our spicy sweet and sour maple syrup, with this reminded me of was eating pierogi, which are those Polish cheese and potato filled dumplings, often served with bacon and onions and sometimes a sweet fruit based sauce.
そして今、このスパイシーメープルシロップを添えて、これはピエロギを食べているようだと感じました。ピエロギはポーランドのチーズとジャガイモ入りのダンプリングで、通常ベーコンと玉ねぎ、時には甘いフルーツソースと一緒に供されます。
So if you're a fan of those, this is a must make.
もしそれがお好きなら、これは絶対に作るべき一品です。
So to summarize, when I came up with this idea, I assumed it would work and be very delicious, but it really did far exceed my wildest expectations.
まとめると、このアイデアを考えた時、うまくいくはずで美味しくなるはずだと予想していましたが、それは本当に私の最高の期待をはるかに超えていました。
So I'm officially deming this mashup a complete success.
したがって、この組み合わせは公式に完全な成功と認定します。
Oh, and because Michelle wasn't around and I had a second portion to play with, I tried an alternative presentation where it's cut into quarters and served like this.
ああ、そしてミシェルがいなかったので、もう一つの分量を試せるので、四つに切ってこんな風に盛り付ける別の盛り付けも試してみました。
You know, just like they cut the sandwiches at the country club, which might make for a little fancier presentation for your next special occasion brunch.
カントリークラブでサンドイッチを切るような感じで、次の特別な日のブランチには少し華やかな盛り付けになるかもしれません。
But no matter how you present it, this was one of the most enjoyable things I've eaten in a long time, and I really do hope you give it a try soon.
でもどんな盛り付けでも、これは久しぶりに食べた中で最も美味しいものの一つだったので、ぜひすぐに試してみてほしいと思います。
So please follow the link below for the ingredient amounts, a printable written recipe, and much more info as usual.
いつものように、下のリンクから材料の分量、印刷可能なレシピ、その他の情報をご覧ください。
And as always, enjoy.
そしていつものように、どうぞお楽しみください。

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