French Toast
1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt
8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4 tablespoons butter
Caramel Syrup
1 ½ Cups sugar
¾ Cup buttermilk
½ Cup butter
2 Tbsp corn syrup
1 tsp baking soda
2 tsp vanilla
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In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.
For the Caramel Syrup: In a deep saucepan, combine first five ingredients (everything except for the vanilla). Bring to a boil. Boil and stir for 7 minutes. The combination will turn a caramel color and bubble up quite a bit.
After 7 minutes, remove from heat and add vanilla. Let cool for a few minutes then stir again to mix in the froth.
Serves 8
Source: Foodnetwork.com
