Honey French Toast with Powdered Sugar & Lime

Honey French Toast with Powdered Sugar & Lime

Preheat oven to 300°F. Lay bread on a cutting board or other surface to dry out slightly. To prepare the French toast batter, heat the milk with the honey over medium heat until the honey dissolves; cool slightly. With a fork, lightly whisk the eggs. Add the milk mixture, cinnamon, nutmeg and vanilla; continue mixing until uniform in color. Heat a large skillet over medium heat. Add 1/2 ... [read full recipe below]

Yield: 4 to 6 servings

Nutritional Information

  • per serving (based on 6 servings)
  • Calories: 444
  • Carbohydrates: 59 g
  • Fat Total: 18 g
  • Dietary Fiber: 2 g
  • Cholesterol: 178 mg
  • Protein: 12 g
  • Sodium: 447 mg
  • Calories from Fat: 37%

Ingredients

  • 12 slices (3/4 inch) - Challah bread
  • 1 cup - whole milk
  • 1/3 cup - honey , plus additional for drizzling
  • 3 - eggs
  • 1/2 teaspoon - ground cinnamon
  • nutmeg
  • 1/4 teaspoon - vanilla extract
  • 4 to 6 Tablespoons - butter, divided
  • 2 - limes, each sliced into 4 wedges lengthwise (8 wedges total)
  • Powdered sugar, for dusting

Directions

Preheat oven to 300°F. Lay bread on a cutting board or other surface to dry out slightly. To prepare the French toast batter, heat the milk with the honey over medium heat until the honey dissolves; cool slightly. With a fork, lightly whisk the eggs. Add the milk mixture, cinnamon, nutmeg and vanilla; continue mixing until uniform in color. Heat a large skillet over medium heat. Add 1/2 Tablespoon of butter and melt. Quickly dip 4 bread slices into the egg batter, coating both sides. Add to hot skillet and cook for about 3 minutes on each side or until golden brown and cooked through. Place French toast on a plate and keep warm in the oven. Wipe out the skillet with a paper towel and repeat with the remaining butter and bread.

Comments

Viva Variety Recipe Contest Runner-up - Light Category Danielle Custer

Serving Suggestion

Place half of the French toast in the center of 6 plates. Top with remaining slices, slightly off set, and spread 1/2 teaspoon of butter on each slice. Place powdered sugar in a small sieve and lightly dust the French toast. Squeeze 1 lime wedge over each plate of French toast. Drizzle with remaining honey. Place additional wedges on a plate in the center of the table for extra garnish.

Croque Monsieur/Madame Variation: Omit the cinnamon and vanilla from the above recipe. Lay 2 or 3 thin slices of cured ham and a slice of aged Gruyere cheese between 2 slices of Challah. Dip the sandwiches in the honey-egg batter. Cook the sandwiches until they are golden brown and the cheese has melted. Serve as is or with a poached egg on top.

Tip

Cook’s Note: With a fork, whisk the egg batter just before dipping each piece of bread to break up the cinnamon on the surface and create a more uniform allocation of cinnamon and better general appearance.