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French Toast

Since I made the “Ultimate French Toast”, I thought I would make some regular French toast as well. This recipe comes from the amazing Alton Brown. It’s the most technical French Toast recipe I have ever made.  Be prepared if you want to make this one because it requires a head start the night before.  This will change the way you make french toast for good!

The Morning Of:

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 country loaf, brioche or challah bread (or French bread)
4 tablespoons butter
Maple Syrup

The Morning Of:

The Night Before:

Slice up the bread and leave out all night on a cooling rack. Do this step at least 8 hours before you are planning on making breakfast. Whisk together the half-and-half, eggs, honey and salt in a bowl. Refrigerate this mixture overnight.

The Morning Of:

Preheat oven to 375 and heat a skillet or griddle pan to med-high heat (about 375 as well). Pour the egg mixture in a pie plate and soak the bread slices for 30 seconds on each side. Let the soaked slices rest for 2 minutes on the cooling rack.
Butter the skillet/griddle pan and then toast the bread slices. These will take about 2 minutes on each side.
Move the toasted bread back to the cooling rack. Place the rack in the oven and bake for 5 minutes. Serve warm with maple syrup.