"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Honey Custard French toast, by , is from Lindamood Ranch Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
˝ cup honey 1 cup milk 6eggs 1 ˝ teaspoon cinnamon 1/8 teaspoon salt 12 slices (3/4 “thick) French bread butter honey toasted pecan pieces
In a large bowl, beat together the first five ingredients. Dip bread slices in egg mixture, turning to coat. Brown the slices in butter over medium heat, turning once. Sprinkle with pecans. Yield: 6 two-slice servings
My normal French toast uses cream instead of honey and milk but this is a nice change
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