Ah, French toast! The breakfast classic that never disappoints. Picture this:
crisp golden edges with a soft, custardy center, all drizzled with maple syrup—it’s like a warm hug on a lazy Sunday morning. I remember my first attempt at making it—slightly burnt, but, oh, the aroma! It’s a dish that brings a sense of nostalgia, even if it’s not quite perfect.
Steps
- Preheat your oven to 300°F (about 150°C). Slice a loaf of Brioche, Challah, or Country Bread into 1-inch thick pieces. Arrange the slices on wire racks and bake them for 8 minutes per side to dry them out.
- In a pie pan, heat 2 tablespoons of honey in the microwave for about 15 seconds. Whisk the honey together with 3 eggs, 1 cup of half and half, and ¼ teaspoon of salt until well combined.
- Preheat your oven to 375°F (around 190°C). Place a cooling rack on a sheet pan. Dip each slice of bread into the custard mixture, letting it soak for approximately 10 seconds on each side.
- After soaking, let the bread rest on the cooling rack for 1-2 minutes. Melt 1 tablespoon of butter in a large pan over low heat.
- Cook two slices of bread at a time in the pan. Fry each side for 2-3 minutes until they are golden brown.
- Transfer the cooked slices to the middle rack of the oven and bake for an additional 5 minutes. Repeat this process until all slices are cooked. Serve immediately with your choice of syrup, fruit, or whipped cream.
Ingredients
- 2 tablespoons honey
- 1/4 teaspoon salt
- 3 eggs
- 1 cup half-and-half
- 1 loaf of bread (Brioche, Challah, or Country Loaf)
- 4 tablespoons butter
Nutritional Values
Calories: 1472kcal | Carbohydrates: 96g | Protein: 48g | Fat: 104g | Saturated Fat: 56g | Cholesterol: 1224mg | Sodium: 1952mg | Potassium: 992mg | Sugar: 72g | Vitamin A: 3840IU | Vitamin C: 8mg | Calcium: 656mg | Iron: 8mg
FAQ
- What is the best type of bread to use for French Toast?
- The ideal types of bread for French Toast include brioche, challah, Pullman loaf (sandwich bread), and French bread. A whole, unsliced loaf is recommended so you can cut thick slices at home.
- How thick should I cut the bread slices for French Toast?
- Slices should be about 1 inch thick. This thickness ensures a crisp, golden-brown exterior while maintaining a soft and creamy interior.
- Can I use fresh bread instead of stale bread for French Toast?
- Yes, fresh bread can be used and actually offers better taste. To achieve the necessary firmness, bake the fresh bread slices on wire racks at 300°F for 8 minutes on each side.
- How can I prepare the custard in advance?
- The custard can be made the night before and kept in the fridge. For drying out the bread, you can place the slices on baking sheets in a turned-off oven overnight, as ovens retain some residual heat.
- What are the cooking steps for making Alton Brown’s French Toast?
- Preheat the oven to 375°F. Heat honey and mix it with eggs, salt, and half and half. Dip the bread in this custard mix, then cook in a buttered pan until golden brown. Finally, bake the bread slices on the middle rack of the oven for 5 minutes before serving.
Tips
- Choose the Right Bread: Opt for fresh, unsliced loaves like brioche, challah, or French bread, which allow you to cut thicker slices at home. This helps achieve the desired texture of a crisp exterior and creamy interior.
- Prepare the Bread: Instead of using stale bread, dry out fresh bread by baking it. Place thick slices on wire racks and bake at 300°F for 8 minutes on each side. This ensures the bread absorbs the custard without becoming soggy, while maintaining a fresh taste.
- Make-Ahead Tips: Prepare the custard mixture the night before and refrigerate it. For the bread, you can leave the slices on baking sheets in the oven overnight (without turning it on) to help dry them out, benefiting from the oven’s residual heat.
- Cooking Technique: After soaking the bread in the custard, let it rest on a cooling rack for 1-2 minutes before pan-frying. This allows excess custard to drip off, resulting in evenly cooked and golden-brown French toast.
Equipment
- Wire cooling rack
- Baking sheet or sheet pan
- Large frying pan or skillet
