One of my favourite meals to go out for is breakfast, because I love it in almost all of its (Western) incarnations. Waffles. French Toast. Nutella Stuffed French Toast. Crepes. Fruit Stuffed Crepes. Pancakes with Real Maple Syrup. Eggs Benedict. Eggs Florentine. Maple Griddle Breakfast Sandwiches. Bacon. Hungry Man’s Breakfast. How is a person to choose what to eat when everything on the menu is mouth-watering?!
I usually end up going with the 3 egg, bacon, sausage, hash browns, brown beans, & toast Hungry Man’s Breakfast because it’s the best value for dollar, and let’s face it - I’m Dutch!
However, my eyes almost always go immediately to the French Toast first, especially if it’s made with raisin cinnamon bread. yum. I’ve always made a passable french toast at home, but last weekend I stumbled across a method that turns ‘passable’ into ‘Restaurant Style’ – SO GOOD!! So good, in fact, that I made it two mornings in a row. The great thing about french toast is that you can make it with bread that’s a little stale – which is great, because, as alluded to earlier, my fave french toast is made from raisin cinnamon bread, but I only ever buy that stuff when it’s on the Reduced to Clear rack (aka Day Olds). Know what the secret is? Soak. Drain. Fry. Bake. That process gets you the most moist, fluffy, slightly crispy, super delicious french toast ever.
Without further ado, I present to you Restaurant Style French Toast.
- 3 eggs
- 1 cup 2% or homo milk
- 2 Tbsp honey
- 1 tsp vanilla extract
- 1/4 tsp salt
- 8 slices of *thick* slicked raisin bread or other (can be slightly stale)
- 1/4 cup butter
- Preheat oven to 375
- Whisk eggs, milk, honey, vanilla, & salt together in a medium bowl.
- Pour mixture into an 8 1/2 x 11 dish.
- Soak bread slices in egg mixture, 15 seconds per side, then transfer to a baking rack for 2 minutes to drain excess liquid.
- Line a cookie sheet with parchment paper & set aside.
- Preheat pan (I like to use the large cast-iron) over medium heat. Spray with a touch of PAM, then melt 1 Tbsp of butter in the pan.
- Cook slices 2-3 minutes per side, then transfer to prepared cookie sheet & bake for 5 minutes. Add another 1 Tbsp of butter to your pan & repeat until bread is gone.
- Serve fresh out of the oven with any topping of your choice, but I prefer Maple Syrup.
- Be careful not to let your French Toast sit in the oven for more than 5 minutes or it will dry out.
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