Honey Bread French Toast
Slices dried in the oven first, then a short dip in custard. The pre-dry is what lets a dense slice take on custard and still set in the middle.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 3
Ingredients
Makes 6 slices.
- ThinSlim 6 slices ThinSlim Foods Zero Net Carb Bread Honey
- 3 large eggs
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons butter for the pan
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Made with ThinSlim. Figures are the product label, not the finished dish.
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- Bread Plain $9.49
- Soft n' Fluffy ZERO Net Carb Bread $8.49
Method
- Heat the oven to 300F. Lay the slices on a rack and dry them eight minutes per side. They should feel firm and papery, not toasted.
- Whisk the eggs, cream, vanilla, cinnamon and salt in a wide shallow dish until there are no streaks of white left.
- Dip a slice fifteen seconds per side, then hold it over the dish for five seconds and let the excess run off.
- Melt half the butter in a skillet over medium low. Cook two or three slices at a time for three minutes on the first side.
- Flip and cook two to three minutes more. The center should spring back when you press it and leave no wet mark on your finger.
- Hold the finished slices on a rack in a 200F oven while you cook the rest. Stacking them on a plate steams the undersides soft.
Tips
The oven dry is the whole recipe. ThinSlim honey bread does not go stale on the counter the way a wheat loaf does, so the usual advice to leave slices out overnight gets you nowhere. Sixteen minutes at 300F does the same job that two days on a rack does to a baguette, and without it the custard has nowhere to go.
Keep the soak short. A long soak leaves a wet seam through the middle that never sets, and you end up cooking around it. Fifteen seconds a side, let it drip, get it in the pan.
Cook lower and longer than you would wheat bread. The honey loaf carries its own sweetness, so it browns in butter noticeably faster and can be dark outside while the center is still loose.
Keep the soak short. A long soak leaves a wet seam through the middle that never sets, and you end up cooking around it. Fifteen seconds a side, let it drip, get it in the pan.
Cook lower and longer than you would wheat bread. The honey loaf carries its own sweetness, so it browns in butter noticeably faster and can be dark outside while the center is still loose.