Raisin Bread French Toast
When I added an easy to navigate recipes page to the blog I got a lot of really great feedback. But, my favorite comment came via twitter (which I’m really bad about using) from my friend Jon.
JetNguyen @NewFoodTuesdayz The breakfast section tells me you're not much of a morning person.
Oh Jon, you can’t even comprehend how hard you hit the nail on the head. I am the ANTI morning person. I am a complete night owl (thanks dad). Lindsey B and Lindsay Y regularly boast that they get in bed at 9:30pm and that is possibly the most absurd thing I’ve ever heard. I’m lucky if I make it home from yoga by then.
If I am in bed by 11pm and asleep by midnight I consider that a major sleep success. I often work out in the morning before work, but if I had my way I would sleep till 10am, go to work at noon and get off at 8pm. Maybe someday.
Regardless of my hatred for the hours of 2-10am, I LOVE breakfast. My brothers and I used to rejoice when Mom would make us breakfast for dinner.
Even though I hate the mornings I am going to make a better effort to make breakfast. For Jon’s sake and mine.
I started Saturday morning at my parent’s house with this French toast recipe.
You will need…
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 of raisin bread
4 tablespoons butter
Start by whisking together the half-and-half, honey and salt in a large bowl.
Dip bread into mixture; allow them to soak for 30 seconds on each side.
Over medium-low heat, melt 1 tablespoon of butter in a 10-inch 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. I had a big pan so I did 4 at a time.
Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.
It was a big hit. It might be because I gave them champagne with strawberry puree.
Love and Beer Floats