Saturday, October 11, 2008

Milk and Honey Toast

This is French Toast, Alton Brown style. I just made it this morning and it was so yummy, I could have eaten it without the syrup. But, it needed something on top. My challah bread was pretty big, so I needed a double recipe. And, if your bread is still not completely dry, you are not going to need to soak the bread in the custard mixture for as long as 30 seconds per side.

French Toast
Prep Time: 10 minutes
Cook time: 24 minutes
Serves: 4

1c half/half
3 lg eggs
2 tbs honey, warmed in microwave for 20 seconds
1/4 tsp salt
8 1/2 inch slices day old country loaf or challah bread
4 tbs butter

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 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 1-2 minutes.
Over medium-low heat, melt 1 tbs butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a tie into the pan and cook until golden brown, approximately 2-3 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.

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