You may have seen my post about homemade challah this morning. In it I mentioned making fresh toast out of it. If you’re interested in how I do that this is my recipe slightly altered from Alton Brown.
- 1 cup Half and Half
- 3 Jumbo Eggs
- 2 tablespoons Honey
- ¼ teaspoon Kosher Salt
- 8 slices Challah
- 4 tablespoons unsalted butter
In a bowl, whisk together the half-and-half, eggs, honey, and salt. In a 9×13 pan place all the slices of bread in one single layer. It’s OK if they are touching. Pour half of the egg mixture over the bread. Let sit for 1 minute then with tongs, flip the slices over, and pour the remaining egg mixture. Let soak for another minute.
Preheat oven to 350º F.
Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick sauté pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on a foil lined cookie sheet. After all the bread has been cooked place the cookie sheet in the oven for 5-10 minutes. Serve immediately with maple syrup, whipped cream or fruit.