Alton Brown’s French Toast

• 1 C half-and-half
• 3 large eggs
• 2 T 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. (note: we prefer to use sweet – as opposed to sour – baguettes sliced into about 16 slices)
• 4 T butter

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. This can be done the night before. When ready to cook, pour the mixture into a shallow bowl 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 T of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan (or 5 or 6 if using a baguette) and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all slices. Serve immediately with maple syrup, whipped cream, or, as we prefer, BigLittleMeals Strawberry Sauce!