It didn't disappoint, either! I think the real trick is using great bread (we used challah) and letting it get nice and stale so it can soak up all the milky deliciousness. Like all good french toasts, this takes a while to prepare and deserves to be enjoyed, so try it out on a lazy weekend morning when you can curl up on the coach and eat it while reading the paper.
1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt
8 (1/2-inch) slices day-old or stale bread (country loaf, brioche or challah)
4 tablespoons butter
In a medium mixing bowl, whisk together the half-and-half, eggs, honey and salt. When ready to cook, pour custard mixture into a pie pan and set aside.
Preheat oven to 375 degrees. Dip bread slices into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack (over a cookie sheet to avoid a huge mess!) and allow to sit for 1 to 2 minutes.
Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2-3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices.
Serve immediately with maple syrup, whipped cream, fruit or chocolate chips
Source: Alton Brown