French Toast

4 Servings

35 min Cook Time

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.

Ingredients

Fat-Free Half and Half1 cup, half and half

(242g)

Eggs, Grade A, Large, egg whole3 large eggs

(150g)

Honey2 tbsp, honey, warmed in microwave for 20 seconds

(42g)

Coarse Kosher Salt1/4 tsp, kosher salt

(2g)

BRIOCHE8 (1/2-inch) slices day-old or stale country loaf, brioche, or challah bread

(240g)

Unsalted Butter4 tbsp, butter

(57g)

FROSTED FLAKESCrushed Frosted Flakes, for coating, optional

(20g)

Instructions

Step-by-step guide

1
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.
2
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.
Timer: 2m
3
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.
Timer: 2m