It occurs to me that I have sadly neglected posting honey recipes for breakfast and brunch dishes. This is a serious oversight, considering honey has some of its best moments early in the day!
I’ll begin making amends with this lovely recipe for one of my favorite dishes, Honey French Toast.
Yield: 4 servings
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 day-old or stale French, Italian, brioche or challah bread
4 tablespoons butter
In 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 egg mixture into a pie pan and set aside.
Preheat oven to 375 degrees F. Dip bread into egg 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 tablespoon 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. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with honey, maple syrup, whipped cream or fruit.
Or if you’re really feeling decadent, serve with a scoop of vanilla ice cream drizzled with honey. (preferably Graeter’s ice cream!)