Friday, May 9, 2008

French Toast

French Toast

After raving about this recipe over at Notes from the Cookie Jar, I just had to mention it over here. French Toast is one of my favorite breakfast things, but I didn't realize that for the longest time, I was making it wrong. These freeze really well so you can whip up a batch, then freeze them for mornings to just pop into a toaster and voila! French Toast! One thing that I don't like about French toast is a soggy middle. The trick to avoiding it in this recipe is the little bit of time the bread spends in the oven-don't skip that step! It's totally worth it.

Adapted from Alton Brown via Good Eats!

1 cup of half and half
3 large eggs
2 Tbsp honey, warmed in the microwave for 20 sec
1/4 tsp salt
eight 1/2 inch slices of day old French bread, allowed to sit on the counter over night to get a bit 'stale'
4 Tbsp butter

Pre-heat oven to 375 F

Mix together the half and half, eggs, honey, and salt. Pour into a pie plate.

Dip bread into mixture, about 30 sec per side. Then put them on a cooling rack (the kind you'd use for cookies), over a pan to catch the drips for 1-2 minutes.

Melt the butter over medium low heat in a non stick saute pan. Place the bread slices, about 2 at a time, in the pan and gently cook until golden on both sides. Remove from the pan and place on a rack in the oven for about five minutes. Repeat until all are cooked, then serve with fruit, syrup, or whipped cream.

Makes 8 slices
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