{"id":40,"date":"2006-06-11T11:38:58","date_gmt":"2006-06-11T15:38:58","guid":{"rendered":"http:\/\/www.aaronseaver.com\/?p=40"},"modified":"2006-06-12T10:13:23","modified_gmt":"2006-06-12T14:13:23","slug":"french-toast","status":"publish","type":"post","link":"https:\/\/www.aaronseaver.com\/?p=40","title":{"rendered":"French Toast"},"content":{"rendered":"<p><span class=\"bodytext\">1 cup half-and-half<br \/>\n3 large eggs<br \/>\n2 tablespoons honey, warmed in microwave for 20 seconds<br \/>\n1\/4 teaspoon salt<br \/>\n8 (1\/2-inch) slices day-old or stale country loaf, brioche or challah bread<br \/>\n4 tablespoons butter<\/span><span class=\"bodytext\" \/><\/p>\n<p><span class=\"bodytext\">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.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.<\/span><\/p>\n<p>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":"<p>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 &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.aaronseaver.com\/?p=40\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;French Toast&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,3],"tags":[],"_links":{"self":[{"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=\/wp\/v2\/posts\/40"}],"collection":[{"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=40"}],"version-history":[{"count":0,"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=\/wp\/v2\/posts\/40\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=40"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=40"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=40"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}