Sandra This Alton Brown French Toast is a custardy and golden recipe, which uses rich brioche bread and sweet honey. It’s the perfect weekend breakfast, ready in about 45 minutes.
Alton Brown French Toast Ingredients
- 1 cup half-and-half
- 3 large eggs
- 2 tbsp honey, warmed in microwave for 20 seconds
- ¼ tsp salt
- 8 slices (½-inch thick) day-old or stale country loaf, brioche, or challah bread
- 4 tbsp butter (for frying)
How To Make Alton Brown French Toast
- Make the custard: In a medium-sized mixing bowl, whisk together the half-and-half, eggs, warmed honey, and salt until thoroughly combined. You can do this the night before and refrigerate it.
- Prepare the station: Preheat the oven to 375°F (190°C). Pour the custard mixture into a pie pan or shallow dish. Set a wire cooling rack inside a rimmed baking sheet.
- Soak the bread: Dip a slice of bread into the custard mixture. Allow it to soak for 30 seconds on the first side, then flip and soak for 30 seconds on the second side.
- The resting step: Remove the bread from the custard and place it on the cooling rack sitting in the sheet pan. Allow it to sit for 1 to 2 minutes. This is crucial; it allows the custard to seep into the center of the bread without making it soggy.
- Fry the bread: Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick sauté pan. Place 2 slices of the soaked bread into the pan. Cook until golden brown, approximately 2 to 3 minutes per side.
- Finish in the oven: Remove the golden slices from the pan and place them back on the rack in the oven for 5 minutes. This ensures the center cooks through and puffs up like a soufflé.
- Repeat and serve: While the first batch finishes in the oven, repeat the soaking, resting, and frying process with the remaining butter and bread. Serve immediately.
Recipe Tips
- Why honey? Alton uses honey instead of sugar because it retains moisture and adds a distinct floral flavor that pairs beautifully with the savory egg base. Warming it first ensures it mixes evenly without clumping.
- The “Rest”: Letting the soaked bread sit on a rack for 2 minutes before cooking is the secret. It prevents the “soggy center” syndrome by allowing the liquid to distribute evenly through the bread’s crumb.
- Oven finishing: Finishing the toast in the oven sets the custard in the center, ensuring the inside is cooked and creamy, not wet and raw, while keeping the outside crisp.
- Bread choice: Stale bread is non-negotiable. If your bread is fresh, leave the slices out on a rack overnight to dry out, or dry them in a low oven (200°F) for 15 minutes. Brioche and Challah are best for richness.
What To Serve With Alton Brown French Toast
This rich breakfast needs classic toppings.
- Warm Maple Syrup: The gold standard.
- Whipped Cream: For extra decadence.
- Fresh Berries: Strawberries or blueberries add acidity.
- Bacon: The salty crunch contrasts with the sweet, soft toast.
How To Store Alton Brown French Toast
- Refrigerate: Store cooked slices in an airtight container for up to 3 days.
- Freeze: Arrange slices on a baking sheet to freeze individually, then transfer to a bag. Freeze for up to 2 months.
- Reheat: To restore the crispness, reheat frozen or refrigerated slices in a toaster or toaster oven. Do not microwave.
Alton Brown French Toast Nutrition Facts
- Calories: 320kcal
- Protein: 10g
- Carbohydrates: 35g
- Fat: 16g
- Saturates: 9g
- Sugar: 12g
- Salt: 0.6g
Nutrition information is estimated per 2 slices.
FAQs
Can I use milk instead of half-and-half?
You can, but the result will be less creamy. If using milk, try to use whole milk. Skim milk will make the bread too wet.
Why is my French toast soggy?
Sogginess comes from either soaking fresh bread (which can’t hold liquid), not resting the bread on the rack, or cooking at too high a heat so the outside burns before the inside cooks.
Can I use vanilla?
Yes, adding 1 teaspoon of vanilla extract to the custard mixture is a common and delicious addition, though Alton’s original recipe relies on the honey for flavor.
Alton Brown French Toast Recipe
Description
A scientifically perfected French toast recipe that uses stale bread, a rack-resting technique, and an oven finish to guarantee fluffy, custardy centers and crisp edges.
Ingredients
Instructions
- Whisk half-and-half, eggs, warm honey, and salt.
- Preheat oven to 375°F.
- Dip bread in custard for 30 seconds per side.
- Let bread rest on a wire rack for 2 minutes.
- Fry in butter over medium-low heat for 2–3 minutes per side.
- Transfer fried slices to the oven for 5 minutes.
- Repeat with remaining slices.
- Serve hot.
Notes
- Allowing the soaked bread to rest on a wire rack before frying is the critical step that prevents the French toast from becoming a soggy, heavy mess.
- Finishing the French toast in the oven puffs up the egg custard inside the bread, creating a texture similar to a bread pudding or soufflé.
- Using warm honey instead of sugar prevents undissolved granules from sitting at the bottom of the bowl and ensures uniform sweetness throughout the custard.
Alton Brown French Toast Recipe
