French Toast is one of the most amazing things I've eaten for breakfast. It all depends on how it's made, though. I've had some French Toast where the bread was crispy and tasted like egg and salt, and I've had others that tasted like mush. I'd rather have the much. But a happy medium would be even better.
Well no further did I have to look for a great french toast recipe than the trusty Alton Brown from the Food Network show, Good Eats. I think I would trust him with any tips or tricks that he handed me. Maybe I'd even trust him with my life...okay, maybe just my kitchen.
His french toast recipe was really easy to make, and it ended up being the most amazing french toast I've tried as of yet. Also, it being homemade and coming from my own kitchen is quite a nice thing to brag about sometimes; that I made it with my own two hands...and a griddle. It was nice and golden and crispy on the outside. Smooth and custardy on the inside. It didn't taste overbearingly like egg. I felt like Goldilocks. It was juuuust right.
|I nixed the berries but I added bacon, so it was alright :)|
French toast is really all about the bread you use, and drying it out a bit beforehand. If you use bread that's fresh out of the bag then you'll get something like bread pudding when you're done, and that's no fun!
*See my extra tips at the bottom for this no-fail french toast.
Here is the recipe that made me.......The French Toast Fanatic!...and how I changed it up a tiny bit to make it even better:
Best French Toast....EVER
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
To the custard mix I added:
-1/2 a teaspoon of pure vanilla extract, and
-1 teaspoon of ground cinnamon
That was it. You were expecting more, huh? Nope, that's it.
*TIPS FOR THIS RECIPE:
*You can use any kind of thicker bread really. I like to use the challah though, and get the un-sliced kind so I can cut big thick slices.
*You don't have to leave the bread out overnight to get "stale". But you need to have it stale! I pre-heat the oven to 250 and put it in there straight on the rack for about 15 minutes, checking on it periodically, until it feels pretty hard. You don't want it like a crouton but how it would feel if it were a bit stale.
*I used regular 2% milk for this one time and it turned out just as sweet and delicious. So if you're like me and like to cut the calories a bit, use milk instead.
*I like to use Agave Nectar in place of the honey, also.
I hope you try out this recipe, and let me know how you like it. I'd love to hear your thoughts, and any other things you might have added to the recipe.
Question of the Day: Where is a restaurant that you've had really good french toast at?