Lemon-Pepper French (Texas) Toast

• Meyer Lemon-Pepper Honey
• 1 1/2 cups honey
• 1 teaspoon Meyer lemon zest
• 3 tablespoons Meyer lemon juice
• 1 teaspoon freshly-cracked black pepper (do not substitute with ground black pepper!)
• 1 pinch cayenne
• Egg Mixture, Bread, Oil for Griddle
• 2 cups whole milk
• 6 eggs
• 1 tablespoon vanilla
• 1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/2 teaspoon Meyer lemon zest
• 2 1/2 tablespoons sugar
• 12 pieces Texas Toast, preferably stale or dry
• Vegetable or peanut oil, for griddle

1. In small saucepan (or in mug in microwave), warm Meyer Lemon-Pepper Honey ingredients and keep warm.
2. Preheat grill (charcoal is preferable; be sure briquettes are spaced evenly and not stacked, and only grill when hot coals are grey, not flaming or red).
3. Oil a clean, nonstick griddle pan with ridges and place the griddle pan on warm grill to gently preheat for five minutes (don't wait too long or oil will smoke).
4. Whisk (or blend with immersion blender or food processor) together egg mixture ingredients until frothy.
5. Submerge each slice of Texas Toast in egg mixture and set on plate.
6. Depending on your griddle pan size, place as many dipped toast slices on warmed griddle pan as will fit without overcrowding. Watch carefully and flip each slice with spatula after 1-2 minutes on each side (once grill lines form on toast); repeat for remaining slices of toast and set aside.
7. Sprinkle each slice with powdered sugar and serve with the warm, spiced honey.

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Taken from food52.com/recipes/77018-lemon-pepper-french-texas-toast (may not work)