Thursday, July 21, 2011
Technically, this is Alton Brown's modified French Toast, because I changed the ingredients a bit. I wanted to share this recipe anyway because of the method Alton uses in making his french toast. After dipping the bread in the egg/cream mixture, the french toast is placed on a wire rack where the excess liquid is allowed to drip off. Then it is cooked on a griddle or skillet, like traditional french toast, but the brilliant part of this recipe is that then you bake for just 5 minutes so that is slightly crunchy. I hate soggy french toast and this recipe guarantees that you will not have soggy french toast. I love Alton, don't you??
Alton Brown's Modified French Toast
From Alton Brown of course!
1 cup half and half (I used fat free but I'm pretty sure Alton would not approve of this)
3 large eggs
2 tablespoons honey, warmed in the microwave for 20 seconds (I did not have honey, but I know this would be a wonderful addition)
1/4 teaspoon salt
1 teaspoon cinnamon (Alton did not call for this, but I think cinnamon in French Toast is a must!)
8 slices of day old bread
4 tablespoons butter
In a medium-sized mixing bowl whisk together the half and half, eggs, honey, salt, and cinnamon. You may do this the night before to save time. When ready to cook, pour the mixture in a pie pan and set aside.
Preheat the oven to 375. Dip bread into mixture and allow to soak for 3o seconds on each side.
Then place the slice of bread on a wire rack that is sitting on a sheet pan. Allow to sit for 1 to 2 minutes.
Over medium low heat, melt 1 tablespoon of butter in a large nonstick saute pan or griddle iron. 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 or griddle and place on a cookie sheet and put in the oven for 5 minutes. Repeat with all 8 slices of bread. Serve with maple syrup, whipped cream, or fruit.