So my very best friend from graduate school — yea, that's my out-of-place-in-South-Louisiana Syracuse license plate frame — made the great suggestion to make French toast with my 12th Street Bakery bread.
And make French toast we did this morning! My boys said they even liked it better than their beloved homemade waffles.
Anyway, here's a quick and fairly painless recipe for French toast from Food Network's Alton Brown, whom I love. . . just because he's so scientific about food.
- 1 cup half-and-half
- 3 large eggs
- 2T honey, warmed
- 1/4t salt
- 8 (1/2-inch) slices of bread
- 4T butter
- In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. 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.
And we added some pecans from the Bass Pecan Company in nearby-ish Lumberton, Mississippi, and, of course, some Louisiana strawberries. (Oh and that's kiwi from Italy . . . . totally far away, but hey, I'd love to live there and have local kiwi).