French Toast a la Alton Brown

Perhaps its not readily evident by this blog, but if you know me, you know I love brunch, breakfast, brinner... you take your pick: if starts with the letters 'b' and 'r' and describes a meal, chances are that I love it. As its Father's Day, if you happen to be waking up late and find your parental unit still hasn't had sustenance or is a brunch minded individual, you can whip this up rather quickly. Otherwise, tuck this away from later this week as a belated gift or to enjoy for yourself next weekend.

So as the title implies, this is not an original recipe. In fact you can get the Food Network version here or watch AB make it on Good Eats here:

One thing Alton Brown leaves out that I think is CRUCIAL to French Toast is cinnamon. Now you could say that would be Cinnamon Toast and French Toast doesn't necessarily need cinnamon, but does grilled cheese need tomato or tomato soup? Exactly!
I also highly recommend using challah. I really have no logic for this except that challah, like cinnamon, is ingrained my mind as the best for French Toast.
Copied and pasted for your ease (with my addition):
Alton Brown's French ToastPrep: 34 minutes | Yields: 4 servings
Ingredients:

• 1 cup half-and-half
• 3 eggs
• 2 tablespoons honey, warmed in microwave
• 1/4 teaspoon salt
• 8 (1/2 inch) slices of day-old challah (or brioche, country bread, etc.). I used raisin challah, but plain, chocolate chip, etc all would work.
• Butter (enough to grease your pan)

Directions:

1. In medium size mixing bowl, whisk together the half-and-half, eggs, honey, cinnamon and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
2. Preheat oven to 375 degrees F.
3. If you made custard mixture the night before, stir again to make sure cinnamon is well incorporated.
4. 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.
5. Over medium-low heat, melt butter in a 10-inch nonstick saute pan.
6. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side.
7. Remove from pan and place on rack in oven for 5 minutes.
8. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

As you might notice from my French Toast, I used strawberry syrup. From my Maple Syrup Muffins, you know I love maple syrup, but sometimes you're out of it, the real stuff is cost-prohibitive or you're in the mood for something else. Fruit syrups are incredibly simple:

Simple Fruit Syrup

Ingredients (for 2 cups):

• 1 cup water
• 1 cup white sugar
• 1 1/2 cup of fruit diced

Directions:

1. Bring water and sugar to boil, simmer and whisk continually until sugar is dissolved.
2. Add fruit and return to boil and then simmer until syrup is thick enough to coat back of a spoon.
3. Optional: I prefer my syrup as is, but if you want it thick without chunks you can blend it. If you want it smooth you can strain the fruit pieces out. This is totally up to personal preference and/or application.