I have a great go-to recipe for french toast, but I decided to try something different to go along with the Challah bread I made. This one is an Alton Brown recipe that seemed kinda boring, but I didn’t want the custard to overshadow the homemade Challah bread. I love cinnamon in my custard and this has none, and it doesn’t even call for vanilla! I dried out the sliced pieces of Challah in the oven for about 5 minutes at 350 degrees so they would soak up even more custard. This recipe also has two separate cooking steps that is supposed to ensure crunchy outside and creamy inside texture.
Verdict: Eh…next time, I’ll go with my “recipe doctoring” instincts and add the cinnamon and vanilla – maybe even a little fresh nutmeg. The plain Challah was flat too, but when toasted the flavors were turned up a notch. I will make a richer Challah next time. No worries! I love trying out new recipes anyway 🙂 Thanks for reading, enjoy!
French Toast – adapted from Food Network
- 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 saute 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.