1 cup half-and-half
\n3 large eggs
\n2 tablespoons honey, warmed in microwave for 20 seconds
\n1\/4 teaspoon salt
\n8 (1\/2-inch) slices day-old or stale country loaf, brioche or challah bread
\n4 tablespoons butter<\/p>\n
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. <\/p>\n
Preheat oven to 375 degrees F. Dip bread into 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. <\/p>\n
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 maple syrup, whipped cream or fruit.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready … <\/p>\n