Fair warning: this Honey French Toast is decadent…and so worth it. We made this recipe, created by the master chef himself, Alton Brown, using Honey Pacifica’s Cold Packed Creamy Wildflower Honey. While words could never do justice for this unbelievably good french toast, some utterances thrown around the breakfast table were “oohh man”, “oh my gosh”, and “where has this been all my life?!”. This recipe is clearly a winner, and one that will be added to the breakfast rotation. Takes 30 minutes and serves 4.
- 1 cup half-and-half
- 3 large eggs
- 2 tablespoons Creamy Wildflower Honey
- 1/4 teaspoon salt
- 8 slices, 1/2 inch thick day-old or stale country loaf, brioche or challah bread
- 4 tablespoons butter, cut into 4 sections or slices
- Preheat Oven to 375°.
- In medium size mixing bowl, make the custard by whisking together Creamy Wildflower Honey, half-and-half, eggs, and salt.
- Pour custard mixture into a pie pan.
- Dip bread into mixture, allow to soak for 30 seconds on each side, and then place on a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes. This allows excess custard mixture to drip off into the sheet pan.
- Over medium-low heat, melt 1 tablespoon of butter in a medium size nonstick pan.
- Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 3 to 4 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat for all 8 slices.
- Serve immediately with maple syrup, whipped cream or fruit.