French Toast
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)