I started the process by mixing the eggs, honey, half-and-half, and salt into a thin custard. Then, I soaked the day-old bread in the mixture for 30 seconds per side for each slice.
Unfortunately, my bread was not “old” enough. Brown was right in saying that fresher bread can be tough to work with, but I still managed to dip and soak each piece of bread as instructed.
After the slices were coated, they needed to sit on a wire rack that’s been placed in a sheet pan for about two minutes. Then, I had to cook the French toast on my stovetop, browning each side in butter until the whole slice was golden brown.
Following Brown’s instructions, I then put my golden French toast back on my wire-rack setup and cooked it in the oven for about five minutes. According to Brown, a combination of frying and baking French toast will result in a creamy center and crispy exterior.