Honey French Toast

Taste of Honey

https://www.cutoutandkeep.net/projects/honey-french-toast • Posted by Andrews McMeel

Makes 4 servings Thick slices of rustic bread, soaked with a mixture of milk, honey, eggs, and vanilla, brown quickly in a pool of hot butter. Honey is drizzled over the golden, eggy slices and allowed to quickly caramelize in the hot skillet. Serve plain, with Earl’s Honey Butter Sauce (page 158), or with a summery mixture of sliced peaches macerated in honey, lime juice, and snipped mint. Once honey is caramelized it is difficult to pick out the subtle nuances that are present in uncooked honey, so for this recipe I stick with a mild table variety such as clover, alfalfa, or orange blossom.

You will need

Ground Cinnamon , to taste 1 tbsp to 2 tablespoons unsalted Butter 1 tsp Vanilla Extract 2 tbsp Honey 2 large Egg(s) 1 cup Milk 6 thick (.-inch) slices white or wholegrain Bread cut from an oval rustic loaf 3/10 cup Honey , or more to taste

Project Budget

Time

Difficulty

Description

Makes 4 servings Thick slices of rustic bread, soaked with a mixture of milk, honey, eggs, and vanilla, brown quickly in a pool of hot butter. Honey is drizzled over the golden, eggy slices and allowed to quickly caramelize in the hot skillet. Serve plain, with Earl’s Honey Butter Sauce (page 158), or with a summery mixture of sliced peaches macerated in honey, lime juice, and snipped mint. Once honey is caramelized it is difficult to pick out the subtle nuances that are present in uncooked honey, so for this recipe I stick with a mild table variety such as clover, alfalfa, or orange blossom.

Instructions

1. Place the bread in a single layer in a large, shallow roasting pan or baking dish.

2. In a bowl, whisk the milk, eggs, honey, and vanilla. Pour evenly over the bread. Soak for about 30 minutes, tilting the pan often and using a spoon to distribute the milk mixture over the bread. Press the bread lightly with the back of the spoon to encourage it to absorb all of the liquid. Sprinkle with the cinnamon.

3. Heat a heavy skillet large enough to hold the bread in a single layer, over medium heat. Add the butter and tilt the pan until the butter melts and evenly coats the bottom. Add the soaked bread and cook for about 3 minutes, or until browned on the bottom, adjusting the heat to maintain a steady but gentle sizzle. Turn the bread with a wide spatula and brown the other side for about 3 minutes. Drizzle the honey evenly over the tops and cook for about 1 minute, or until the honey begins to bubble. Turn the bread over and brown the other side, spooning the bubbling honey over the top.

4. Transfer the French toast to a platter and serve plain, with warmed honey butter sauce.