The husband hates mornings. He likes to stay up late and sleep in late, while I prefer to turn in early and wake up early. I just feel like I can get so much more accomplished in the morning than in the evening. In the morning, I’m productive. I can cook, clean, head out to the farmer’s markets, or go to breakfast with friends. In the evening, I’m just sitting on the couch like a loser, watching the Bachelorette and snacking on junk food.
Right. Back to mornings.
One of the only fool-proof ways I’ve found of getting the husband up out of bed and ready to go do something fun on a Saturday morning is through breakfast. Half the time it ends up being breakfast in bed; the other half of the time, he smells food and comes clunking down the stairs like a bear waking from hibernation.
Right. Back to breakfast.
Ah, French toast. I have never been a fan of the stuff because I think it smells like wet dog while it is cooking (what? You don’t?). Our good friends came over for dinner the other night and left half a loaf of French bread that was just sitting on the counter and begging to be used up. Well, if I’m going to give it a shot, I might as well use the good stuff instead of plain old cheap white bread.
Here’s how I did it:
Makes: 8 pieces French toast
- 8 pretty thick (1/2 inch) slices of French bread (or other crusty bread, preferably stale)
- 1 cup of half-and-half (I had to use a mixture of skim milk and heavy cream because it was all I had)
- 2 Tbsp. of honey (easiest if it is warmed up a bit)
- 1/4 tsp. of salt
- 3 large eggs, beaten
- Dash of flavor (try cinnamon, vanilla extract, orange extract, or almond extract)
- 4 Tbsp. of butter
- Toppings (see ideas below)
- Preheat your oven to 375 degrees Fahrenheit.
- In a pie dish (or other flat-bottom dish with sides), combine the half-and-half, honey, salt, eggs, and cinnamon. Whisk to incorporate.
- Dip the bread into the egg mixture for about 25-30 seconds per side. Place each soaked piece on a cooling or baking rack that is resting on a baking sheet to collect the drippings.
- Let the pieces sit for about 1-2 minutes.
- Meanwhile, melt 1 Tbsp. of butter over medium-low heat in a non-stick pan.
- Place two pieces of soaked bread in the pan and let cook for 2-3 minutes per side, until golden brown.
- Place the fried toast on a baking sheet and let rest in the oven for about five minutes.
- Continue steps 3-7 until all 8 pieces have been cooked.
- Serve immediately. I topped ours with warmed maple syrup and powdered sugar. Other topping ideas: fresh fruit, whipped cream, peanut butter, nutella, or jam.
Adapted from the Food Network’s Alton Brown
Nutrition (for 2 slices):
636 calories, 24 g. fat, 22 g. protein, 85 g. carbs, 3 g. fiber. WW PointsPlus: 17