French Toast
Read my review of this recipe.
Ingredients:
- 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
- 1 cup half-and-half
- 3 large eggs
- 2 tablespoons honey, warmed in microwave for 20 seconds
- 1/4 teaspoon salt
- 4 tablespoons butter
Directions:
Place sliced on a wire rack and allow to dry for at least 8 hours (overnight).
In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a shallow dish or pie pan and set aside.
Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.
Serves 4.
Nutrition:
Substitutions:
I made this with both the chocolate brioche and the challah. Both were excellent, especially when served with strawberries and a little extra of the ganache from the chocolate brioche. My favorite way to eat french toast though is with butter, cinnamon, and powdered sugar.
When I cooked the french toast, I used a non-stick griddle that I brushed with butter, so I maybe used 1 tablespoon for all 8 pieces.
Recipe courtesy of Alton Brown.