French Toast II

Okay, another french toast recipe. This one is a bit fluffier. The secret is in the flour. I picked that tip up from allrecipes.com (surprise!). I combined that with Alton Brown's recipe and this was the result. We enjoyed it alongside some breakfast sausages and copious amounts of maple syrup and whip cream (and of course fruit to even things out ;) Enjoy!

French Toast II

• 1/4 cup AP flour
• 1/2 cup milk
• 1/2 cup half and half
• 3 free range eggs
• 2 tbsp honey, warmed
• 1/4 tsp salt
• 2 tbsp butter
• 10 slices of bread
• cinnamon for spinkling

1. Preheat oven to 350 degrees. Place a cooling rack on a cookie sheet and set aside.
2. Measure flour into a large bowl and slowly whisk in cream and milk. Whisk in eggs, honey and salt.
3. Melt butter in frypan over med-high heat. Dip bread into egg mixture, allowing to soak for 30 seconds on each side.
4. Place saturated bread into buttered fry pan and cook until golden brown, about 2 to 3 minutes per side. Spinkle with a little cinnamon before flipping.
5. Transfer browned bread to rack on cookie sheet. Bake in oven for 5 minutes. Serve warm and ENJOY!