• A Few of My Favorite Things
  • About Me!
  • Eating Our Way Across the World
  • Q & A

Absolutely Ravenous

~ Just another WordPress.com site

Absolutely Ravenous

Tag Archives: Bristol

French “Ooooh Honey Child” Toast

24 Saturday Dec 2011

Posted by Jessie in Breakfast

≈ 2 Comments

Tags

bread, Breakfast, Bristol, Butter, Casserole, Cook, Easter, eggs, French toast, Honey, Mother's Day

There’s a local resturant here in Louisville, that serves a Sunday brunch, called Bristol. I have been twice, once for Mother’s Day and once on Easter.  While everything at the bar is well and good. Something unsual caught my eye tastebud – French Toast. Well, how is that unusual you say? Well, I really really don’t like French Toast! But this stuff was OFF THE CHAIN!! It had some sort of caramelized syrup on top, not eggy at all, and mmmmm..mmmmm…mmmmmm…GOOD!

On my second visit I sweet talked the waitress and tried to pry some ingredients out of her. She told me that it was baked. I asked her if It had caramel. She said all she knew is it had honey! I also dislike HONEY! 😛

I was determined to make this at home and demolish the entire pan in one sitting suprize the kids with it for breakfast.

  • 4 tablespoons butter
  • 4 tablespoons honey
  • 2/3 cup orange juice
  • 4 large eggs
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Pinch of nutmeg
  • 6 (1/2 inch – 1 inch) thick slices of French bread ot Italian bread

Heat oven to 375.

Slice bread loaf into 1/2 – 1 inch slices.

Put butter and honey into a 9-by-13-inch nonreactive baking dish. Heat in oven until butter melts and honey is bubbling, about 8 minutes. Remove from oven and stir well.

In another baking dish, whisk together juice, eggs, spices, and salt. Dip bread in, turning it once to coat it well, let it soak about 2 minutes per side, then carefully set each piece of bread into the honey-buttered pan.

Bake for 20 to 25 minutes, or until well-browned. Before serving, flip over each piece so the honey-butter side is up.

0.000000 0.000000

Share this:

  • Twitter
  • Facebook

Like this:

Like Loading...

Recent Posts

  • Overnight Steel Cut Irish Oats
  • Easter Dinner – Roast Leg of Lamb – Updated Photos!
  • Roast Leg of Lamb – Our Former Easter Tradition
  • Whole Wheat Buttermilk Biscuits & Gravy – Vegan and low fat
  • Summer Rolls – How we ROLL Pt. 3

Crumbs of Interest

appetizer Asparagus Avocado bacon balsamic basil Black pepper bread Breakfast broccoli Butter Carne Asada carrots Ceviche cheddar Cheese chocolate christmas cilantro Cook crab crescent roll Dough drink Easter easy Ecuador eggs florida Flour Food Network Frying pan fun Garlic gift ham holiday Home hot italian ketchup kids Lamb lime Lime juice Marination mexican Mexico mozzarella Muffin muffins Olive oil Pasta Peanut butter Peanut sauce Pizza pumpkin salad Sausage seafood Sea salt shrimp Side Dish Soy sauce Tablespoon Tampa Florida Tecate Tofu tomato Tomato sauce Tortilla United States vegan Whole grain Zest (ingredient)

Archives

  • April 2014
  • April 2013
  • April 2012
  • March 2012
  • February 2012
  • January 2012
  • December 2011

Categories

  • appetizer
  • Beer
  • Breakfast
  • Dessert
  • dinner
  • Drink
  • French
  • fun with kids
  • Holiday
  • Indian
  • Italian
  • Korean
  • Lamb
  • Latin
  • Lunch
  • Mexican
  • pasta
  • Plant Based Meals
  • Random
  • seafood
  • Seasonal
  • Side Dish
  • Snack
  • Tofu
  • Uncategorized
  • Vegan
  • Veggies

Meta

  • Register
  • Log in
  • Entries feed
  • Comments feed
  • WordPress.com

Blog Stats

  • 15,991 ravenous visitors

Create a free website or blog at WordPress.com.

Cancel
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
%d bloggers like this: