Sunday, May 22, 2011
RECIPE: the BEST French Toast EVER, thank you to Alton Brown
First off, I apologize about a few blurry moments in this post... so now that you know, well you can forgive me whole-heartedly... and just keep reading.
Alton Brown swears this is the only way to make french toast correctly. And my hero-of-a-hubby would completely agree... somehow Alton Brown found the perfect combination of ingredients and cooking techniques to make an outstanding french toast. You want to make this... soon!
Following Alton's recommendation, I started by letting the bread sit out over night. It's amazing what a little bit of oxygen will do to some white bread. The bread dries out and it then becomes the perfect canvas for some amazingness.
What else you'll need: eggs, honey and half + half.
Whisk it all together until it looks pretty and custard-like...
Transfer the custard to a casserole pan and set aside...
Then you can start the process of soaking the bread in the custard, about 30 seconds on each side...
Transfer the soaked bread to cooling rack, with a cookie sheet underneath it (to catch any drips). Continue on in batches, two pieces of bread at a time. Soak and drip, soak and drip.
In the meantime you can cook two pieces of bread in a saute pan with a little bit of butter, 2-3 minutes on each side (until lightly browned).
And while you're cooking go ahead and soak up the next couple pieces of bread...
Once the first step of the cooking process is complete, transfer the french toast to another baking sheet or place directly on an oven rack. At this point they need to cook for another 5 minutes or so...
The second part of this cooking process ensures crisp edges, but tender centers. And the french toast is rich, but not heavy.
Confession time: each of these slices of french toast are layered with butter and maple syrup. Don't judge me... just do me a favor: splurge on this! (You know you want to.)
And be prepared for your loved ones to hug and kiss you and beg for you to make more.
Serve up with your favorite brunch or breakfast items ...
But most importantly a huge shout out to Alton Brown ... thank you for making me look good!
Recipe courtesy Alton Brown
1 cup half and half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
¼ teaspoon salt
8 (1/2 inch) slices day-old bread 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 sheet pan, and allow to sit for 1 to 2 minutes.
Over medium-low heat, melt 1 tablespoon 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.
enjoy your time in the kitchen...
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