What do you do with leftover bread? Make French Toast
What do you do with leftover Cinnamon-Raisin Swirl Bread? Make Cinnamon Raisin Swirl Bread French Toast!
Now, I have to admit, there has been plenty of times where I've said on my blog that I'm a carb-a-holic, but even I have my limits. Seriously, who can eat a whole loaf of bread?? That's just absurd. If you can, I would love to see that. ha. Over time, a loaf of bread, as delicious and filled with goodies as it may be, just becomes a loaf of bread. You always need to reinvent that loaf of bread to have some variety. French Toast is the perfect way to continue enjoying a good ol' carb feast.
With my leftover loaf of Cinnamon Raisin Swirl Bread, it already had plenty of flavor that a simple custard base is all I needed. No need for extra flavorings, just something clean in flavor. French Toast is really something that doesn't need a recipe. Simply, get some eggs and milk, whisk that around and add a tad bit of sugar, dip in your bread and griddle until a delicious crusty golden brown.
I guess the real technique to french toast is the soaking period of the bread. Should you soak for long or little? Well, do you like a mushy, custardy french toast or a firm, yet moist french toast. Some people like one or the other. I personally like a firm, moist french toast. I'm sorry but I def. am not a fan of a custardy french toast due to its texture. I soaked my bread literally for 15/20 sec. a side no more, no less. If you like the other way, soak it longer.
If we can't agree on what's the best texture for French Toast, I think we can all agree that the best part is drenching it all in maple syrup! :d ha
Recipe by Alton Brown
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
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.