Advertisements

Honeyed French Toast

I’ve been making french toast the same way for years. Eggs, a little milk, some sugar and vanilla. Beat, dunk, pan fry. Nothing to write home about, but good enough. Until I made THIS recipe I didn’t know just how delicious french toast could taste.

I guess I never realized what good french toast was supposed to be like. Now I know. Here’s what it should NOT be.
1. Dry in the middle
2. Soggy in the middle
3. Bland
4. In need of a gallon of syrup to make it delicious

The technique for this recipe is the key. Yeah, the custardy egg dip is delicious. I’ll bet you can guess the secret ingredient just by the recipe name. Ya’ know, cause you guys are super-genius type people. Honey makes the eggs sweet and thick. Yum. First, we soak our bread well then set on a cookie rack to settle in the eggs for just a minute.

Then, melt up some butter. Mmmmmm. Butter.

Grill up two pieces at a time in the butter.

Set all the finished pieces on the cookie rack inside a cookie sheet. Bake for 5 minutes.

The fry then bake gives you a nice golden crust on the outside and perfectly consistent cooked sweet eggy bread throughout. Gloriously good.

This golden toast doesn’t even really need syrup. My kids (ages 3 and 5) gobbled down several pieces each with only some strawberries on top. Not one complaint.

It’s that fantastic. Rich, moist and delicious.

Honeyed French Toast
from Alton Brown

1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt
8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4 tablespoons butter

Directions

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 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.

Advertisements

Comments

  1. Its so pretty too! Whenever I try and make french toast, it turns into an egg-y mess! I will be trying this soon!

    • bakerlady says:

      It is amazingly delicious. I’m familiar with the eggy mess version of french toast. Couldn’t be more different than how this turned out!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: