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.

Serves 4
Foodnetwork.com
(Alton Brown)

Croissant French Toast

5 large eggs

1 cup half-and-half
1 tablespoon sugar
1 teaspoon ground cinnamon
1/4 teaspoon finely grated orange zest
1/8 teaspoon freshly grated nutmeg
4 croissants, split horizontally
1 tablespoon unsalted butter, melted
Pure maple syrup, warmed
Fruit compote (optional)

Whisk eggs, half-and-half, sugar, cinnamon, orange zest, and nutmeg in a large bowl to blend. Add croissants to egg mixture; turn to coat evenly on both sides.


Heat a griddle or large skillet over medium-low heat. Brush with melted butter. Lift croissants from batter, allowing excess to drip back into bowl. Cook croissants on griddle until browned on both sides and just cooked through, about 5 minutes per side. Place 2 halves on each plate. Serve croissants with warm syrup and fruit compote, if desired.
 
Served 4
 
Bon Appétit December 2011

Double-Cinnamon French

1 cup pure maple syrup
3 tablespoons unsalted butter
2 teaspoons ground cinnamon
3 large eggs
1 cup whipping cream or half and half
2 teaspoons vanilla extract
4 3/4-to 1-inch-thick cinnamon bread or egg bread slices

Bring syrup, 1 tablespoon butter and 1 teaspoon cinnamon to boil in heavy medium saucepan. Boil 2 minutes.


Whisk eggs, cream, vanilla, 3 tablespoons maple syrup mixture and remaining 1 teaspoon cinnamon in bowl. Place bread slices in large baking dish. Pour egg mixture over; turn to coat. Pierce bread in several places with fork. Let stand 5 minutes.

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add bread and cook until brown, about 3 minutes. Add 1 tablespoon butter to skillet. Turn over bread and cook until brown, about 3 minutes. Transfer to plates. Serve with remaining syrup.

Bon Appétit  December 1993

Makes 2 - 4 Servings

Double-Cinnamon French Toast

1 cup pure maple syrup

3 tablespoons unsalted butter
2 teaspoons ground cinnamon

3 large eggs
1 cup whipping cream or half and half
2 teaspoons vanilla extract
4 3/4-to 1-inch-thick cinnamon bread or egg bread slices

Bring syrup, 1 tablespoon butter and 1 teaspoon cinnamon to boil in heavy medium saucepan. Boil 2 minutes.

Whisk eggs, cream, vanilla, 3 tablespoons maple syrup mixture and remaining 1 teaspoon cinnamon in bowl. Place bread slices in large baking dish. Pour egg mixture over; turn to coat. Pierce bread in several places with fork. Let stand 5 minutes.

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add bread and cook until brown, about 3 minutes. Add 1 tablespoon butter to skillet. Turn over bread and cook until brown, about 3 minutes. Transfer to plates. Serve with remaining syrup.

Bon Appétit December 1993

Serves 2-4