We love breakfast food in our house; we not only eat it for breakfast but many times we'll have it for lunch or supper, I think Spencer would be completely content if I made it three times a day everyday. It's just the type of food that you can have any time of day and be totally satisfied after you're finished eating. The other night was one of those nights where we had breakfast food for supper and it was delicious.
We had bacon, scrambled eggs, and Alton Brown's french toast. Let me tell ya, the french toast was amazing; it was crispy, crunchy and fluffy and soft all at the same time. The "custard" that the bread was soaked in gave it so much flavor, it was so much more than "fried" bread with no true taste other than the syrup that covered it. The toast itself had so much taste that I could have eaten it without any toppings.
If you're looking for a wonderful breakfast dish, look no further, this french toast is amazing. We had this toast along with scrambled eggs and bacon, but I could make a meal out of only toast...yes, it was that good!
1 Cup half and half
3 Large eggs
2 Tablespoons honey, warmed in microwave for 20 seconds
1/4 Teaspoon salt
8 Slices day old or stale country loaf, briochi or challah bread
4 Tablespoons butter
In a medium mixing bowl, whisk together the half and half, eggs, honey and salt. (This can be done in advance)
When you are ready to cook; pour the custard mix in a shallow dish and set aside.
Preheat oven to 375.
Place a cooling rack on a sheet pan.
Dip the bread into the custard mixture and allow to set for 30 seconds on each side; remove and place on the cooling rack sitting on the sheet pan, and allow to sit for 1-2 minutes.
Over medium-low heat, melt 1 tablespoon of butter in a medium non-stick skillet. Place 2 slices of bread at a time in the skillet and cook until golden brown, about 2-3 minutes per side. Remove from the skillet and place on a rack in the oven for about 5 minutes. Repeat with all eight slices.
Serve with syrup, maple syrup, or fresh whipped cream and fruit.
Recipe Source: Food Network, Alton Brown