Delicious Reading: French toast, two ways

I have two recipes to share with you this month. The first comes from Alton Brown, who has, as the folks on Amazon.com describe it, a "wildly inventive, science-geeky, food-loving spirit." He was the host of "Good Eats" on Food Network and now serves as a moderator and food scientist/historian for "Iron Chef America," as well as "Cutthroat Kitchen" on the same channel.

You'll notice he has very specific directions for very specific reasons. The bread must be left out to get dry so it can soak up the custard mixture without getting soggy. The toast should go from the frying pan to the oven to help it puff. If you, too, are "science-geeky" and love specific directions, this is the recipe for you.

Alton Brown's French Toast

Ingredients:

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 country loaf, brioche or challah bread

4 tablespoons butter

Directions:

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 custard mixture into a pie pan and set aside.

Preheat oven to 375 degrees. Dip bread into mixture, allow to soak for 30 seconds on each side, 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 two 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 eight slices. Serve immediately with maple syrup, whipped cream or fruit.

The next recipe comes from the blog, "This Gal Cooks." This home cook began blogging in 2012 and has a large variety of recipes on her cute, well organized site: thisgalcooks.com. Her recipe has a shortcut that produces a very tasty result. Some purists might turn their noses up at the secret ingredient, but if you want a "special recipe," this is the one for you:

Coffee Creamer French Toast

Ingredients:

6 thick slices of bread

3 eggs, beaten and placed in a large bowl or baking dish

1/2 cup French vanilla coffee creamer, or your favorite flavor

2 tablespoons brown sugar

Directions:

Heat a large skillet over medium heat. Spray with cooking spray.

Pour the coffee creamer and brown sugar into the eggs and whisk together.

Dunk each slice of bread into the egg/coffee creamer mixture and then place on the skillet (on or two at a time). Cook each side for one or two minutes or until slightly browned.e

Place on plates and serve with maple syrup. Enjoy!

About Brooke

Brooke Clubbs is a Jackson mom of three, a freelance writer and a communications instructor.