{"id":972,"date":"2010-07-11T12:42:00","date_gmt":"2010-07-11T19:42:00","guid":{"rendered":"http:\/\/gourmet.mygreatvet.com\/?p=972"},"modified":"2010-07-11T12:42:00","modified_gmt":"2010-07-11T19:42:00","slug":"altons-french-toast","status":"publish","type":"post","link":"http:\/\/gourmet.mygreatvet.com\/?p=972","title":{"rendered":"Alton’s French Toast"},"content":{"rendered":"

I took notes from Alton’s Good Eats episode on French Toast.\u00a0 <\/p>\n

Prepare the custard the night before.\u00a0 Blend the following ingredients and refrigerate.<\/p>\n

1 cup half ‘n half<\/p>\n

2 Tbls honey<\/p>\n

1\/4 tsp salt<\/p>\n

3 eggs<\/p>\n

blend gently, cover and refrigerate<\/p>\n

Also, slice day old bread and leave out to dry.<\/p>\n

To prepare the French toast:<\/p>\n

Heat large, non-stick skillet\u00a0350-375 degrees<\/p>\n

Heat oven to 375 with rack at or just above center<\/p>\n

Pour custard into a pie pan and add slices of bread<\/p>\n

Let soak for 30 seconds per side, then place on a rack to drain and rest for at least 2 minutes<\/p>\n

Place soaked bread in pan and brown.\u00a0 Should take about 5 to 10 minutes to brown both sides.<\/p>\n

Place browned bread back on rack, when all pieces have been browned place rack in oven for 5 minutes.\u00a0\u00a0 Keep warm until ready to serve.<\/p>\n","protected":false},"excerpt":{"rendered":"

I took notes from Alton’s Good Eats episode on French Toast.\u00a0<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-972","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/972","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=972"}],"version-history":[{"count":4,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/972\/revisions"}],"predecessor-version":[{"id":1880,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/972\/revisions\/1880"}],"wp:attachment":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=972"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=972"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=972"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}