French Toast w/ Homemade Honey Syrup.

Mmmmhhhh…I love me a good breakfast meal. ANY time of the day. French toast is a rarity in our house. And really, I just usually google, “French Toast Recipe” and make the first on the list. Not bothering to fancy it up or pay attention to the process.

However, this particular morning was special. My 11 year old BFF Lexie was sleeping over, and we wanted something spectacularly special to cap off a great weekend. Hence, the fancy french toast.

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I again googled “French Toast”, but spent a little more time looking for something different. Alton Brown’s recipe caught my eye because though the ingredients were simple, they were a little different, with the addition of honey. I also liked his suggestion of draining the bread beforehand and letting the bread sit in a warm oven afterwards. I thought these steps added a crispness that was oh so good.

Last minute I realized I was out of syrup and powdered sugar. Uuuuhhh….so again I googled, “homemade syrup simple” and eventually I was led to a honey syrup. Basically honey mixed with water and sugar. But MAN is it good!

This french toast is really rich. There is no need to add extra butter and the lightly sweet honey syrup was absolutely perfect. All in all this meal made my freaking day. Lexie’s too.

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French Toast:

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.

Honey Syrup:

Equal parts sugar, water and honey – heated on the stove. I did 1/3 cups worth of each. Stores well in the fridge for later use.

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