Saturday, June 9, 2012

Sunday Morning French Toast

I got this recipe from a friend, and it's so great. It's the perfect Sunday morning main breakfast dish- French Toast. Everyone makes french toast differently, and there are quicker ways to make it, but nothing beats letting the nice, thick bread soak up the mixture overnight. Even if you can't soak it overnight, the half and half in the recipe instead of just regular milk clings to the bread more and gives you that nice, crispy outside while still keeping the inside moist. Just add coffee, maple syrup, and fruit to the breakfast table, and you're all set for the day. I love french toast!

Ingredients

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.

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