Recipe: French toast #cooking #baking #kids
The correct way.
Throughout my culinary journey to mastering this meal, I burned a lot of french toast. I made a lot that, no matter how long I cooked it, it was always mushy in the center. I also made a lot that just didn't taste good. It was either too egg-y or just plain bland.
This recipe will not disappoint you and it's fail-proof! It's moist though not soggy (you know what I mean if you've ever tried to make it yourself at home) and has a slightly crisp exterior and a subtly sweet egg custard throughout. My kids love it and I love that I can get eggs into them!
The best part about this french toast? Set it up the night before for a super quick 10 minute breakfast!
Up to 8 slices of thick cut bread, such as Texas Toast (you can make less but I love extras to have leftover later in the week!)
2 whole eggs and 2 egg whites (you can also choose to use 3 whole eggs or 4 egg whites)
1 Cup half-and-half
1 teaspoon vanilla
1/4 teaspoon cinnamon
2 Tablespoons honey
Heat your oven to 350.
Line a jelly roll pan with foil or parchment paper (so you don't have to wash it later though you can skip this step). Spray a metal cooking rack with non-stick spray and lay on top of the jelly roll pan. This will serve as a drip catcher for your toast and will ensure even cooking later in the oven.
Tip: choose a pan that will fit in your fridge (laying flat) if making this the night before.
Whisk eggs and whites in a medium-sized bowl. Add half-and-half, vanilla and cinnamon and whisk well to combine. In a small glass bowl, warm the honey in the microwave for 15 seconds to make it pourable. Very slowly, while whisking, add the honey to the egg mixture and whisk well to combine.
Dip one piece of bread at a time, submerging it in the liquid for three seconds, flipping it over and submerging for another three seconds. Lift out of the liquid, letting the excess drip off then, place on the cooking rack to drain further. Repeat with remaining slices of bread.
If you are making this the night before, you are finished at this point. Simply place the pan in your fridge where it will set overnight. Take it out and let sit on the counter as you continue with the steps below.
If you are making it immediately for breakfast, let the bread sit while you heat a non-stick griddle (or large non-stick skillet) over medium-low heat for 5-6 minutes until hot. It's really important to keep the heat this low or else the honey will form a caramelized "burn" on your toast.
Melt 1 Tablespoon of butter, smearing it as it melts to coat your pan.
Add bread (as many slices as will fit on your pan, my griddle will take four slices) and let cook 2 minutes. Flip and cook an additional 2 minutes. Remove bread from the pan and place back on the cooking rack. Cook remaining bread.
Turn off the heat under your pan. Transfer the bread to your oven and bake 5 minutes.
Serve with warm maple syrup and some powdered sugar if you are into that.
If you have leftovers, DO NOT THROW IT OUT!!! Let it cool completely and store in the fridge. The morning you want a piece, place it on a plate, pour on some syrup, and warm it in your microwave 20-25 seconds. It will warm the toast and the syrup.