Are there certain things you don’t cook yourself — but you order all the time at restaurants? French Toast is one of those things for me. I am the self appointed queen of pancakes (self appointed means that I told Jorge to call me the Queen of Pancakes and he said ok). I feel completely comfortable whipping them up anytime, anywhere. For example, there are 12 different pancake recipes on this blog already!

However, I am not as comfortable with French Toast. I can make it…just not as good as I can get in a restaurant. Then I learned the secret — stale bread. Apparently EVERYONE knew that you had to use stale bread to make good restaurant style french toast, except me. I had no idea!

I found out the – not so secret – stale bread tip from a girl I overheard talking on her phone. She was complaining about wanting french toast, but not wanting to wait for the bread to go stale. I had a total AH-HA moment in the middle of Publix. I immediately turned to my friend Google and found out that stale bread = prefect french toast. Who knew?! Well, apparently every one but me knew.

Now that I know the secret to the prefect French Toast, there is no stopping me! And for my first recipe, I really wanted to recreate a Cuban Bread French Toast I had in Miami about 4 years ago.

I haven’t been able to find a Cuban Bread French Toast near me and am really excited to finally be able to have it without having to drive 5 hours to Miami! If you like regular french toast and you like cuban bread, you will for sure love the combination of the two.

Cuban Bread French Toast

Yield: 4 servings

Ingredients:

1 cup half-and-half
3 large eggs
2 tablespoons honey
1 tablespoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon salt
8 (1-inch) slices day-old/stale cuban bread
4 tablespoons butter
powdered sugar and maple syrup for serving

Directions:

In a large bowl, whisk together the half-and-half, eggs, honey, vanilla extract, cinnamon and salt.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick skillet.

Dip bread into mixture, allow to soak for 20 seconds on each side, and then place in skillet.

Cook 2 slices of bread at a time in the pan and cook until golden brown, approximately 2 to 3 minutes per side. Repeat with all 8 slices.

Serve immediately with powdered sugar and/or maple syrup.

loosely inspired by Alton Brown