Saturday morning, inspiration struck. Recently, Manfriend’s friend…let’s call him the Shoeless Brit…graciously bestowed upon me his mother’s unwanted bread machine. I had made (I use that term loosely, the machine really did the heavy lifting) a great loaf of french bread, but it was on its last legs. No use crying over stale bread–and I had milk! Cream, rather, from the cauliflower soup. A match made in heaven. French toast was a must! 30 seconds on the interwebs later, we were off and running.
This was a little more involved than your traditional french toast..you dip, drain, fry, and bake. In my opinion, it’s totally worth it. And you know Alton’s poor (slash–insanely lucky) kitchen assistants tested 8,000 recipe variations to find the best. This meal is in honor of them.
from Alton Brown (and his kitchen slaves)
- 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.
In the spirit of the Food Network, this was YUM-O. I made the full recipe of dipping liquid for 8 slices, but my 6 soaked it alllll up. And these reheated like a dream in a 375 oven yesterday morning.