Wednesday, October 19, 2011

Challah French Toast with Raisins

I've said it before - the only Food Network personality that I respect is Alton Brown.  Although he is quirky, he is super knowledgeable and his recipes seem tried and tested.  I made his French Toast recipe (with a few of my own tweaks and modifications) on back to back Sundays.  I'll probably try them with crushed Corn Flakes (or Frosted Flakes) next. 

1 cup - Half-and-half
3 - Eggs
2 tbsp - Honey (warmed in microwave for 20 seconds)
1/4 tsp - Kosher salt
4 Slices - Raisin Challah Bread (1/2 inch thick)
1/2 tsp - Vanilla Extract 
6 tbsp - Unsalted Butter
Maple Syrup
McCormick's Cinnamon Sugar Grinder (optional)
Powdered Sugar (optional)

1) Put the honey in a medium bowl and microwave for 20 seconds.
2) Whisk the half-and-half, eggs, vanilla, and salt into the bowl with the honey (add a few grinds of Cinnamon Sugar if available).
3) Pour the custard mixture into a cake pan or pyrex. 
4) Dip the challah bread into mixture, allow it to soak for 30 seconds on each side, and then remove to a cooling rack (to get any excess custard off).
5) Over medium-low heat, melt 1 1/2 tablespoons of butter in a skillet.
6) Place 2 slices of bread at a time into the skillet and cook until golden brown (approximately 2 to 3 minutes per side).
7) Place another 1 1/2 tablespoons of butter in the skillet before flipping over the slices.
8) Repeat with the next 2 slices (1 1/2 tablespoons of butter for each side in the skillet).
9) Serve immediately with maple syrup and powdered sugar.
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