Hey y'all! Sorry I've been m.i.a. for so long, I was having a situation and had to go home for a few months to be with my family but I'm back, refreshed, and ready to share my recipes and kitchen anecdotes with you again, yay!
I first made this french toast while I was at home last month and thought it was too good not to share with you guys. I made it again as my own welcome-home breakfast the morning after I got back and managed (barely) to snap a few shots before I stuffed it into my mouth. You can skip the blueberry sauce if you want and just use plain old maple syrup, but where's the fun in that?
adapted from Alton Brown
1 cup half-and-half (I prefer to actually mix the 1/2 cup heavy cream and 1/2 cup milk myself, I think it tastes better that way, but I'll leave that decision up to you)
3 large eggs
2 tbsp honey, warmed in the microwave for 20 seconds
1/4 tsp salt
1/2 tsp cinnamon
1 tsp vanilla extract
8-10 (1/2-inch) slices French bread
4 tbsp butter
- In a medium mixing bowl, whisk together the half-and-half, eggs, honey (temper in), salt, cinnamon and vanilla. (You can mix this the night before and refrigerate.) When ready to cook, pour custard mixture into a pie pan or other wide, shallow dish and set aside.
- Position a rack in the center of the oven and preheat to 375 degrees F. Dip each slice of bread into the custard mixture and allow to soak for 30 seconds on each side. Remove to a cooling rack that is sitting in a sheet pan and allow to sit for 1-2 minutes.
- Over medium low heat, melt 1 tbsp butter in a 10-inch cast iron or other heavy skillet. Arrange 2-4 slices of bread in the pan and cook until golden brown, approximately 2-3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all slices and serve immediately with maple syrup or blueberry sauce (recipe below).
3 cups fresh or frozen blueberries (do not thaw if frozen)
1/2 cup Grade A or B maple syrup
1 tbsp lemon juice
- In a small saucepan over medim heat, combine all ingredients and cook until blueberries are soft (and thawed if frozen) and the mixture is heated through. Turn heat down to low and keep warm until ready to serve.