It’s so freeing to declare my love for one lovely dish.
With the big day approaching (other wise known as Thanksgiving), I thought it would be fun to share one of my favorite recipes for French toast here on Main St.
If there is a chance that you’re looking for some other ideas for brunch, you’ll enjoy this post from the Uni Homemaker. She shared 15 different ideas recently and each one was better than the next. I’m a huge fan of hers and I know you’ll find something that sounds so good, you won’t be able to pass it up.
Please tell Anne, that I sent you!
Did you guess cinnamon? I knew you’d notice that! There’s no cinnamon in the recipe, but there is 2 tbsp of honey that’s been warmed in the microwave for just 20 seconds. Add it to 1 cup half and half and 3 large eggs. Whisk them together with 1/4 tsp of kosher salt.
Place the honey-egg mixture into a shallow dish. Dip the bread into the egg custard and allow it to sit for 30 seconds each side. Remove the sliced bread to a rack, which has been placed into a baking sheet. Dip the remaining bread into the egg custard, 8 slices in all.
Cook for 2-3 minutes on each side and then remove to the oven rack in your preheated oven for about 4-5 minutes. Repeat with remaining bread.
I felt like the French toast needed a dusting of confectioners sugar and a scattering of fresh raspberries. You may feel quite to the contrary and I support that, but boy did that platter look pretty once it was presented at the table.
Here is the French toast finished and ready to be eaten. There was bacon and coffee, but the star of the show was this quick and easy recipe for French toast.
To visit the original recipe, click here.
Quick and Easy French Toast
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
Confectioners sugar and raspberries (optional)
In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt.
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 skillet. 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 4-5 minutes. Repeat with all 8 slices. Dust with confectioners sugar and serve with raspberries and maple syrup.