With the temperatures dropping and the cloudy mornings in full force, nothing is better than a cozy breakfast to start your day. My hubby is a big french toast fan, so I’ve been working on perfecting my recipe.
French Toast Adapted from Alton Brown’s Recipe
- 1/2 cup milk
- 1/2 cup half & half
- 3 eggs
- 2 Tablespoons honey (warmed in microwave for 30 seconds)
- 1/4 teaspoon salt
- 4 Tablespoons butter
- 1/2 loaf of sliced day old bread (I used challah) – slices about 3/4 inch thick
- Preheat oven to 375 degrees.
- Whisk milk, half and half, eggs, honey and salt in a shallow bowl (or a 9×13 pan in my case).
- Soak bread slices for 15 seconds on each side and transfer to a cooling rack (that is placed on top of a sheet pan to catch any drippings). Let rest for 2 minutes.
- Spray some Pam in the pan and then heat a tablespoon of butter in a nonstick pan over medium-low heat and cook french toast slices for 2-3 minutes on each side in batches.
- Transfer cooked slices to a sheet pan and bake for 5 minutes.
- Remove and serve with powdered sugar and maple syrup.
Also, I tend to mess up french toast 90% of the time, so I am constantly learning from my mistakes and trying to correct my wrongs. Here are some tips I’ve learned so far:
- Mix the custard thoroughly – you want to make sure not to have chunks of egg in your french toast… so make sure to really get in there and whisk your mixture well
- Choose the right bread – you want to make sure it is sturdy yet still spongey. I prefer challah, but brioche or croissants are some other great options. Also make sure to slice them around 3/4 inch thick (too thin and they will be flimsy, and if it’s too thick it won’t cook through)
- Using JUST butter – spraying a little PAM in the bottom of your pan will coat it and allow the butter not to burn. Also make sure to wipe out your pan with each batch.
- Pan temperature – Make sure to preheat your pan and cook at medium heat. Anything too high and it will burn your toast, and anything too low will dry out your final product.