That French toast you made, Alton Brown. Easy, use ordinary products, and has a secret component!
This custard combines half-and-half and honey (a hidden ingredient). Half-and-half can be replaced with milk and heavy cream. All-heavy cream custard is creamier.
Ingredients
- Thick, stale bread from the previous day, 8 slices
- Half-and-half, one cup
- 3 big eggs
- 2 teaspoons of honey
- About a quarter of a teaspoon of kosher salt
- To make the butter, measure out 4 tablespoons
Instructions
- Preheat oven to 375°F.
- In 20 seconds, microwave 2 tablespoons of honey. Soak 4 slices of bread in custard in a 9″x13″ dish. Half-and-half, honey, 3 eggs, 1/4 tsp. salt. Well-balanced.
- Soak 4 bread pieces in custard for 30 seconds in a 9″x13″ pan. 1-2 minutes on a cookie sheet cooling rack. Toast with custard.
- In a nonstick pan, melt 1 tablespoon of butter. Fry 2 pieces of bread at a time till golden. Remove from pan and bake for 5 minutes on the oven’s middle rack. Continue with the remaining bread.
FAQs
Why does French toast need milk?
French toast requires liquid to soften the bread and a binder. Whole milk and eggs make a thick custard for soaking bread slices.
What’s the biggest French toast mistake?
Too much milk is the most common mistake in French toast custard. Too much milk makes French toast soggy because the bread absorbs it before the egg.
Exactly what am I doing wrong that prevents the crisping of my French toast?
Perhaps it was still too new. Using dry, stale bread is preferable in this recipe. If you dip fresh bread into your custard, it will become too soggy to enjoy. To make the best French toast, you should wait at least a day after baking fresh bread.
Why do we make French toast with flatbread?
French toast needs dry, day-old bread. Dryer bread absorbs custard better and won’t break apart.
You can slice and bake bread the night before. Using fresh bread, make French toast at 300°F.
Similarly to above, you want thick slices. 1/2″ to 1″ is ideal. This Alton Brown recipe calls for 1/2-inch pieces. Soak 4 slices of bread in custard in a 9″x13″ dish. Rest them on a rack. Reuse the remaining custard and toast. This ensures even absorption.
Best Bread For Toast
You can only make good French toast with good bread. Custard-soaked bread fried in butter is better than challah or brioche. A stale white country loaf will do. Denser bread soaks up custard better, creating a creamy interior when baked.
Alton Brown French Toast Recipe
Ingredients
- Thick, stale bread from the previous day, 8 slices
- Half-and-half, one cup
- 3 big eggs
- 2 teaspoons of honey
- About a quarter of a teaspoon of kosher salt
- To make the butter, measure out 4 tablespoons
Instructions
- Preheat oven to 375°F.
- In 20 seconds, microwave 2 tablespoons of honey. Soak 4 slices of bread in custard in a 9"x13" dish. Half-and-half, honey, 3 eggs, 1/4 tsp. salt. Well-balanced.
- Soak 4 bread pieces in custard for 30 seconds in a 9"x13" pan. 1-2 minutes on a cookie sheet cooling rack. Toast with custard.
- In a nonstick pan, melt 1 tablespoon of butter. Fry 2 pieces of bread at a time till golden. Remove from pan and bake for 5 minutes on the oven's middle rack. Continue with the remaining bread.
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