DMV-based Medium Rare owner Mark Bucher recently shared a video showing how his restaurant serves the “Best French Toast in America,” a title previously bestowed by Esquire Magazine.
The dish is available on weekends as part of Medium Rare’s bottomless brunch. According to Bucher, it begins with a large loaf of bread that is half sourdough and half baguette, designed to be especially light and airy.
The preparation borrows inspiration from Jacques Pepin’s well known technique of soaking bread in vanilla ice cream, though Bucher says Medium Rare uses its own homemade blend that mimics French vanilla ice cream instead. The bread is cut into thick squares, soaked overnight, and then deep fried just before it reaches the table. “I did come up with this recipe when I was hammered and said it would never work, and then it became the best French toast in America,” Bucher said in the video…