French Toast – Alton Brown’s recipe

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.

Sometimes you want French toast for dinner.

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.

5 simple ingredients for great French toast

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.

A few simple ingredients & you can make Alton Brown's French 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.

Nothing beats French toast for breakfast or dinner

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).

French toast & bacon is a great breakfast or dinner

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.


For a video of this recipe being made visit Foodnetwork



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