(Adapted from Team Mom)
When we adapt a recipe using honey, we substitute honey for sugar at a rate of 1 to 1. So, if the recipe calls for 1 tablespoon of sugar, we use 1 tablespoon of honey, depending on which honey we are using, and then make adjustments by taste. For example, we rarely cook with our Sourwood Honey as it is very delicately flavored but will often use it as a finishing sweetener. In this recipe, we use our Orange Blossom Honey to compliment the citrus fruit in the batter.
Additionally, we use the best ingredients we can find. The last time we used this recipe, we hand cut organic sour dough bread, purchased from La Calavera Bakery at the Decatur Farmer’s Market.
A Honey of a French Toast
Ingredients
- 6 large eggs
- 1 1/2 cups milk
- Juice of 1 medium orange, (about 1/4 cup)
- 2 tablespoons pure vanilla extract
- 2 tablespoons cognac (optional - we actually used white rum)
- 1 tablespoon raw honey (for the batter)
- Zest of 1 lemon, (about 1 tablespoon)
- 1/2 teaspoon ground cinnamon
- Pinch of freshly grated nutmeg
- Pinch of salt
- 6 slices bread, such as brioche, sliced 1-inch thick, preferably day-old
- 4 tablespoons unsalted butter
- 4 tablespoons vegetable oil
- Honey to drizzle on French Toast
Instructions
- Whisk together eggs, milk, juice, vanilla, cognac, honey, zest, cinnamon, nutmeg, and salt in a bowl; set aside.
- Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak 10 minutes more or until soaked through.
- Preheat oven to 200 degrees. Place a wire rack on a baking sheet, and set aside.
- Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat.
- Fry half the bread slices until golden brown, 2 to 3 minutes per side.
- Transfer to wire rack; place in oven while cooking remaining bread.
- Wipe skillet, and repeat with remaining butter, oil, and bread.
- Keep in oven until ready to serve.
- Drizzle Sourwood or Orange Blossom Honey over the French Toast.
