The Ultimate French Toast

by Shawnda on December 25, 2006

in Bread,Breakfast

Ultimate French Toast

Growing up, my dad made french toast out of regular packaged sandwich bread. He only made it occasionally. And boy, was it yummy! No one else I knew added cinnamon to their batter so it was always a great treat. Fast forward…

I made two loaves of challah, one to take to Christmas dinner and one for us to keep at home. We managed to consume a half loaf pretty easily but I wasn’t sure that the leftovers would last until we returned from the holidays. No way could I let the bread go to waste… What to do, what to do. It was a little before noon on Christmas Eve and we had slept in just enough to abolish breakfast for the day and just wait another 45 minutes and call it lunch.

Somewhere between the living room and the dining room, I wanted to make french toast. French toast out of the leftover bread. Dad always created his batter from milk, eggs, a pinch of salt, and cinnamon. I could call him for his recipe. Or…

Banishing the thought of the new treadmill out of my mind as far as I could, I grabbed my ingredients and started cooking.

The Ultimate French Toast

Our favorite french toast is made with honey, cinnamon, and plenty of cream.

Ingredients

  • 8 slices challah, cut 1" thick
  • 1 1/2 cup heavy cream
  • 3 eggs
  • 2 Tbsp + 1/2 tsp honey
  • pinch of salt
  • 1 1/2 tsp ground cinnamon
  • 4 Tbsp butter (optional, for non non-stick pans)

Instructions

  1. Heat a pan/indoor grill on medium-high heat. In a mixing bowl, add 1 cup heavy cream, eggs, 2 Tbsp honey, salt and cinnamon into a bowl and whisk until well-combined. Pour into a shallow dish.
  2. Add each slice of bread, allowing each slice to soak for 30 seconds on each side. Transfer each slice to a plate to rest for 1 minute so the bread can absorb the mixture.
  3. If using a non-stick grill, place bread slices directly on the grill. Cook bread for 2-3 minutes each side. If using a stainless steel pan, cook 2 slices of bread using 1 Tbsp of melted butter at a time. Serve with your favorite syrup, fresh fruit topping and/or honey-whipped cream:
  4. In a small mixing bowl, use a hand mixer or whisk to transform the remaining heavy cream into the desired consistency for whipped cream. Whisk/mix in 1/2 tsp warmed honey and serve immediately on french toast.

Notes

Yields: 4 Servings

Adapted from Food Network

Estimated time: 30 minutes

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