Saturday, April 7, 2012

Recipe of the Week: French Toast

French Toast

I have included 3 of our favorite recipes for french toast.  It all depends on how much time and ingredients we have on hand as to which one I use!  Nate made me French toast for Mothers Day a few years ago and stuffed it with cream cheese and fresh fruit!  An easy tip to have your own stuffed french toast is to take 2 slices of french toast, spread 1 slice with cream cheese and fresh fruit, top with the other piece of french toast, add fresh fruit, a drizzle of maple syrup and a small dollop of whipped cream! Fantastic!

Alton Brown, 2003
Prep Time:
10 min
Inactive Prep Time:
Cook Time:
24 min
4 servings


  • 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


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.

William Sonoma

French Toast

Soaking the bread in the egg-milk mixture produces exceptionally moist, tender French toast.


  • 1 day-old baguette, cut diagonally into slices
      3/4 inch thick
  • 6 eggs, lightly beaten
  • 2 cups half-and-half
  • 1 Tbs. vanilla extract
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. freshly grated nutmeg
  • 2 Tbs. firmly packed light brown sugar
  • Unsalted butter for cooking
  • Confectioners’ sugar for dusting
  • Blackberries or other berries for garnishing
  • Maple syrup for serving


In a shallow baking dish, arrange the bread slices in a single layer. In a bowl, combine the eggs, half-and-half, vanilla, cinnamon, nutmeg and brown sugar and whisk until blended. Pour the mixture over the bread and let stand for 1 to 2 minutes so the bread can absorb the liquid. Turn the slices over and let the bread absorb the remaining liquid, 1 to 2 minutes more.

Preheat a griddle according to the manufacturer's instructions and coat generously with butter. When the griddle is hot, cook the bread in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side.

Transfer the French toast to a warmed platter, dust with confectioners' sugar and garnish with berries. Serve immediately with maple syrup alongside.
Williams-Sonoma Kitchen.

French Toast

~My adapted recipe
  • 8 eggs
  • 2 teaspoon sugar, optional
  • dash salt
  • 2 cups of milk
  • 20 slices of thick bread
  • Almond extract
  • butter
  • maple syrup or other syrup


Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, and milk. 
Add a couple dashes of almond extract to taste!
Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.
Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds,
then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.
Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. 
Turn and brown the other side. Serve French toast hot with butter and syrup.  Delicious with fresh fruit.
Recipe for French toast serves 4.

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