The Best French Toast Ever

Don’t roll your eyes at the title of this blog post. Because I promise you that after you follow and prepare this recipe for french toast, you will never ever make french toast in a basic way ever again.

This is like the kind of french toast you had at brunch one day somewhere fabulous that you can never really forget about and that you think you could never duplicate at home… but it can be done!

The classic french toast mixture in the recipe calls for 3 whisked eggs combined with a cup of half and half (don’t you dare try and substitute milk for this, it won’t be the same, I promise you) 2 tablespoons of warmed honey and a few dashes of sea salt.

As for the bread, do not use pre sliced store bought bread. Buy a loaf that you can cut up yourself because every great french toast is thick and decadent. I like to use a loaf of Cinnamon Swirl Bread, from a nearby local market but Challah also works great or any white loaf you can slice up. Your slices should be about an inch or so in thickness, but do as you like here.

When dipping the bread in the egg mixture, let it SIT. Don’t just drop and dab and turn and repeat. Let the bread SOAK up the egg mixture until borderline soggy.

Next, use a saute pan or skillet and melt a tablespoon of butter per slice. I prefer to cook my slices one at a time.

Next, put each ‘done’ slice in the oven on the rack and bake at 375 for 5 or so minutes.

Finish with desired toppings, syrup.

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