French Toast Alton Brown Recipes

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FRENCH TOAST FROM ALTON BROWN



French Toast from Alton Brown image

Alton Brown had a great episode on toast, and part of it featured French Toast*. This is our favorite french toast! For a healthier alternative, replace some of the butter with olive oil. You could also use whole milk in place of the half-and-half, though Alton would not approve. *http://www.foodnetwork.com/recipes/alton-brown/french-toast-recipe/index.html

Provided by Tarteausucre

Categories     Breakfast

Time 34m

Yield 8 slices, 4 serving(s)

Number Of Ingredients 6

1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt
8 slices bread (1/2 inch, day-old country loaf, brioche or challah)
4 tablespoons butter

Steps:

  • 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 in oven on rack for 5 minutes.
  • Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

FRENCH TOAST



French Toast image

Soaked in a creamy custard sweetened with honey, this comforting and easy French toast is best served with a hefty drizzle of maple syrup. In France, they call this pain perdu, or "forgotten bread." I suspect this dish really was invented in France because the ubiquitous baguette is composed of nearly fat-free or "lean" dough, which goes stale very quickly. Oh, and to make extra-crunchy French toast, dredge the battered bread in crushed cornflakes or Frosted Flakes before cooking. You're welcome. This recipe first appeared in Season 7 of Good Eats. Photo by Lynne Calamia

Provided by Level Agency

Categories     Breakfast

Time 35m

Number Of Ingredients 7

1 cup half and half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon kosher salt
8 (1/2-inch) slices day-old or stale country loaf, brioche, or challah bread
4 tablespoons butter
Crushed Frosted Flakes, for coating, optional

Steps:

  • In a medium-size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before, just be sure to refrigerate the mixture overnight. When ready to cook, pour custard mixture into a pie pan and set aside.
  • Heat oven to 375ºF. Dip bread into custard mixture, allow to soak for 30 seconds on each side, and then remove to a wire rack set inside a half sheet pan, and allow to sit for 1 to 2 minutes. Meanwhile, line a second half sheet pan with a wire rack and set aside. If using Frosted Flakes, coat the soaked and rested bread before cooking.
  • Over medium-low heat, melt 1 tablespoon of butter in a 10-inch saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, 1 to 2 minutes per side. Remove from pan and place on a rack-lined half sheet pan in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream, or fruit.

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