Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

A.B.’s French Toast




Source of Recipe


Alton Brown






Recipe Introduction


This is very good French toast. I am on a quest for perfect French toast and to me, this comes close. I want crisp without being tough and tender inside without being custardy.





List of Ingredients



• 1 c. half and half (I used the fat free)
  
• 3 large eggs
  
• 2 T. honey, warmed in microwave for 20 seconds (I used sugar free syrup)
  
• ¼ t. salt
  
• 8 (1/2”) slices day-old or stale country loaf, brioche or challah bread
  
• 4 T. butter
  






Instructions



1. 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.
   
2. Preheat oven to 375 degrees. 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.
   
3. Over medium-low heat, melt 1 T. of butter in a 10” sauté 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.
   






Final Comments


Serves 4.