A French Toast Recipe…I Can’t Get Enough Really

As mentioned previously, I heart breakfast food.  Any time, any place really.  Last Saturday, it was lunchtime and I was craving french toast.  Feed your cravings, right?  I’ve made this recipe twice now and it takes a bit of prep work, but it’s so good.  I love the honey in it.  The hubby thought it was alright, but he’s not a carb-lover like I am.  He’s more of a meat guy. (Don’t worry, he didn’t starve.  I also made breakfast sausage to go with it.)

French Toast 2

The recipe states to let the bread sit like this for 2 minutes after you soak it in the egg mixture.

French Toast

Now both times I’ve made this, I’ve failed to get out my griddle and get it done in one shot. Thus, I’ve stood at the hot stove and done two pieces at at time, just like the recipe states. Next time, I’d better use my brains and remember to get out the griddle that makes 8 pieces at a time.  With each child, I lose more and more brain cells.  I think I’ll have some super smart offspring at this rate ;-)  You’re welcome kids!


I failed to take a pic of the final product (mama was hot and hungry), so this pic is directly from the site.  Mine looked better because I used Texas Toast.  That stuff is delish and is the best bread (in my humble opinion) for making french toast.  Now to the recipe, shall we?

French Toast


  • 1 cup half-and-half (I used skim milk)
  • 3 large eggs
  • 2 Tbsp honey, warmed in microwave for 20 seconds
  • 1/4 tsp salt
  • 8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread (I used Texas Toast)
  • 4 Tbsp butter

In a 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 Tbsp 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 (mine always take longer because I use a thicker bread…nothing worse than soggy french toast). 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.

There you have it…a perfect recipe to make for a family breakfast on the weekend :-) Hope you all have a Happy Friday and a great weekend!

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