Thursday, September 26, 2013

French Toast

With a vast array of breakfast options set out before you at a restaurant, what do you most often choose? Waffles? Pancakes? Omelets? Something called a wolf pack? Or maybe you're just a traditional eggs, bacon and hashbrown person. For me, it just depends on my mood. But what's my favorite breakfast to make at home? Also, it should be noted, one of the easier ones to accomplish?

French Toast. The delightful eggy bread concoction that can be sweet OR savory! Sweet AND savory?! No matter your preference, you have to admit, french toast is pretty great. And this french toast? Wow. It's just your basic recipe, really, but damn is it good! I think that little bit of honey in the mix really makes it awesome.

Also - why is french toast called french toast? It is supposedly not necessarily originally a piece de resistance of France. Mysterious!

French Toast by

French Toast by

Don't just make French toast with eggs and milk whisked together - make it next level with this simple recipe that adds just a few more ingredients!

  • 1 cup whole milk
  • 3 large eggs
  • 2 Tablespoons honey, warmed in microwave for 20 seconds
  • 1/4 teaspoon salt
  • 3-4 Tablespoons butter
  • Day old or stale bread a la Egg Bread or Challah Bread
  1. In a mixing bowl, whisk together the milk, eggs, honey and salt. You can do this ahead of time and keep in the fridge if you want to be ready the night before. When you're good to go, pour the mixture into a pie pan. Dip your bread into the mixture, allowing each side to soak for 30 seconds.
  2. Over medium-low heat, melt 1 Tbsp butter in a saute pan. Nonstick is great if you have it, if you don't you'll still be okay. Place 2 slices of your bread at a time on the pan and cook until golden brown, about 2 to 3 minutes per side. If you're doing thick bread, you may want to press down on it a bit to make sure the middle gets cooked through. Set aside until you have all of your pieces done (probably between 6-8 slices depending on thickness and type of bread). Serve immediately with toppings of your choice - maple syrup, whipped cream, fruit, or even ice cream if you're so inclined!
Recipe adapted from Alton Brown
In photos:

 You'll want some thick slices of bread to start. This is homemade egg bread - and dang, some homemade bread just makes this all the more succulent! Preheat your oven at this point if you want to keep your finished toast warm while you make the rest.

Soak your bread in your egg mixture, about 30 seconds per side.

Add some butter to your skillet and plop that bread on there. A non-stick skillet would be easier to use, but I don't have one, so I made do with a stainless steel one instead.

You can fit two pieces of bread in the skillet usually. cook each side for about 2 minutes and flip! You'll see it's browned like so.

How can you tell if the bread has cooked through? Generally what I do is press down with my spatula, and if any liquid oozes out of the top, it's not cooked through quite yet.

Stick them in the oven to keep them warm until you're all done with the rest. Obviously this is optional, but why would you want your toast to get cold?

Once you're ready, butter that toast up!

Pour on your syrup!

Oh yeah.

Go to town on that stuff! Let your drool mix in with your syrup, I don't mind.

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