Brown Sugar Sheet-Pan French Toast: https://nyti.ms/3wrRh32 Lemon Souffl French Toast: https://nyti.ms/44vhQkq Melissa Clark is back! Shes in the studio kitchen for another round of Shortcut vs. Showstopper, where she makes a dish two ways: One is simple and one is a more challenging, best-ever take. In this edition, Melissas making brunch. First up: her Brown Sugar Sheet-Pan French Toast, which is served with sheet-pan bacon and a simple fruit salad. Then, shell demonstrate how to make her Lemon Souffl French Toast, which is a casserole as opposed to being served in slices. Melissa pairs that with candied bacon and a citrus salad with rosewater syrup. Which will you make? The choice is yours!------------------------------------------VISIT NYT COOKING: https://cooking.nytimes.com/SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfbA paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: https://bit.ly/2MrEFxhINSTAGRAM: http://bit.ly/2DqJMuDFACEBOOK: http://bit.ly/2MrTjECTWITTER: http://bit.ly/2RZB6ngPINTEREST: http://bit.ly/2W44xngAbout NYT Cooking:All the food thats fit to eat (yes, its an official New York Times production).