Every once in a while Mr. Comfortable likes to have breakfast for dinner. For the past 39 years I’ve made French toast the same way. Tonight I thought I’d try a recipe for French toast by Alton Brown, whose recipes I generally enjoy. There was one difference but it was minor. Unfortunately, it did not wow Mr. Comfortable as I thought it would.
I used Texas toast for the bread in my French toast. With that one exception I followed his recipe.
First I gathered my ingredients and preheated the oven to 375 degrees.
Next I warmed the honey in the microwave for about 15 seconds. My kitchen was warm so the honey wasn’t as thick as it can get in the dead of winter.
I beat the eggs combined the honey, half and half, eggs, and salt in a dish large enough for the Texas toast.
The bread was soaked in the egg mixture for 30 seconds per side then placed on a rack over a baking sheet to rest for a few minutes.
I added butter to a large frying pan and put the toast in to brown.
When the French toast had browned for a few minutes on each side I moved it into the oven on the rack for 5 minutes.
I made whipped cream but put it on the French toast while it was still quite hot and the whipped cream gave up the ghost (late Halloween reference).
To be perfectly honest, Mr. Comfortable wasn’t wild about the French toast I made. It wasn’t that I put whipped cream on the toast while it was too hot and the whipped cream began to melt. It was that Mr. C just didn’t care for the taste of Alton’s recipe. I think he’s gotten so used to the recipe I use that he just doesn’t like anything else. How can I argue with a man who prefers my French toast over a celebrity chef’s?
French Toast – Alton Brown recipe
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
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 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.