I think by now it is well established that I love to eat. I don’t have a favorite food because the list would be interminable, but if I had to pick a favorite meal, it would be breakfast. I had been making French toast for a long time, and it always came out pretty good. Then I found Alton Brown’s French toast recipe, and I realized the error of my ways. Like most of my recipes, I have made a few changes and, as Tim Gunn would say, have made it my own. What I haven’t altered is the preparation, which I believe is what makes this French toast recipe a winner.
French Toast
Two Servings
Ingredients
1/2 cup milk or cream
2 eggs
1 tablespoon honey, warmed in microwave for 20 seconds
1 teaspoon vanilla
1 teaspoon cinnamon
pinch salt
4 slices challah bread
4 tablespoons butter
1 tablespoon powdered sugar
Preparation
Preheat oven to 375 degrees F. Place a wire rack (you can use a cookie rack) on a cookie sheet. Whisk together milk, eggs, honey, vanilla, cinnamon, and salt in a bowl and then transfer to a pie pan. Dip the bread into the egg mixture and allow it to soak for about 30 seconds on each side. Place the bread on the cooling rack and allow it to sit for a few minutes.
Melt two tablespoons of butter over medium-low heat. I use a large non-stick pan and typically cook two slices at a time. Cook the slices until they are golden brown, about 3 minutes per side. Remove from the pan and place bread slices directly onto the rack in the oven for about 5 minutes. Usually I will leave the first two slices in the oven until I cook the other two slices, and once all four slices are in the oven I will get my coffee and vitamins ready. Plate the slices, and sprinkle with powdered sugar. Sometimes I will place a little bit of butter on the hot bread before I add the sugar. Serve with maple syrup and whipped cream.
I am always on the lookout for out of this world breakfast items. Care to swap recipes in the comments?
