I used to think of French Toast strictly as a weekend breakfast treat, because it can take so long to make. This recipe, however, is quick and easy enough to make on a week day for the perfect breakfast treat, or dinner surprise. Honey is the secret ingredient, which makes the custard less runny and adds extra flavor when it carmelizes.
French toast is a popular dish around the world and is called different names in various countries, such as:
- France: “pain perdu” which is French for “lost bread”
- Britain: “eggy bread”
- Spain: “torrijas”
- Hong Kong: “western toast”
- Germany: “arme ritter” meaning “poor knights”
1 cup half-and-half
3 large eggs
2 Tbsp. honey, warmed in microwave for 20 seconds
1/4 tsp. salt
8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4 Tbsp. 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 to 2 minutes.
- Over medium-low heat, melt one tablespoon of butter in a 10-inch nonstick sauté pan.
- Place two slices of bread at a time into the pan and cook until golden brown, about 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.
Food Mingle Blog Alternatives and Substitutions:
- try adding vanilla or cinnamon for a punch of extra flavor
- serve with your favorite berries on the side.
Yield: 8 slices
Source: www.foodnetwork.com, courtesy: Alton Brown