Sunday, February 26, 2012

SUNDAY :: Fun Day :: Breakfast, Weekend Style

Good morning - weekend style! by JillianReneDecor
                        





FRENCH TOAST 



Ingredients

  • 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


Directions

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
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 nonstick saute pan. 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 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

Recipe courtesy of Alton Brown via foodnetwork.com
Image courtesy of williams-sonoma.com

10 comments:

  1. Wow :)

    Looking yummy :)

    Thanks so much !

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  2. OH MY!
    this is great, i need an Italian chef to make me the French toast!
    This is beautiful Jillian:)
    Thank you :)
    Irit

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  3. Oh now I'm hungry! This is awesome, Jillian!

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  4. Ready for French toast on our NY Cafe Footed Platte! Thanks so much, Jillian!

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  5. Beautiful treasury and a yummy recipe. What a great way to start Sunday. :)

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  6. Oh delicious! Thank you so much for including my roasted coffee!

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  7. Thank you Jillian! I love your site and the French toast looks scrumptious!
    Thanks so much :)
    Louise
    xx

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  8. a beautiful Sunday brunch! thanks for including me Jillian!

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  9. WOW, this sounds so good Jillian! We have got to give this a try!!! Thank you for including my recipe cards!

    Hugs - Brandi

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  10. thank you Jillian! We really appreciate your support of our work. this recipe looks fabulous!

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