lazy Saturday in this household means a somewhat late morning filled with a hearty breakfast. I was both up by nine, which is sleeping in late for me now, and I got to it in the kitchen. I cooked up what I refer to as “the world’s best French toast.” of course anything I bake or cook with Alton Brown as a guide doesn’t typically disappoint….
thought I’d share the adapted recipe with you so you could re-create the magic in your own kitchen. though unless you have access to the Nantucket Baking Co.’s spectacular chocolate challah bread, I doubt you’ll be able to make an exact match. using an awesome bread, as you might imagine, really gives French toast an edge. though if you can find a good bakery, try a sweet challah or brioche for a similar outcome.
FRENCH TOAST (original recipe here)
– 1 c half & half
– 3 large eggs
– 2 T honey, warmed in microwave for 20 seconds
– 1/4 t salt
– 8 (1/2-in. thick) slices day-old or stale chocolate challah bread
– 2 T butter
1. In a medium-sized mixing bowl, whisk together the milk, eggs, honey, and salt (can do the night before). When ready to cook, pour custard mixture into a pie pan and set aside.
2. Pre-heat the oven to 375 degrees F.
3. Dip bread slices into the custard mixture and allow to soak for 30 seconds on each side. Then remove to a cooling rack that is sitting on a sheet pan (to catch drips) and allow to sit for 1-2 minutes.
4. Over medium-low heat, melt 1 tablespoon of butter in a 10-in. non-stick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown (approx. 2-3 min. per side).
5. Remove from pan and place on rack in over for 5 minutes.
6. Repeat with all 8 slices. Serve immediate with powdered sugar.