Challah French Toast
Yesterday I bought a loaf of challah to make Frenched Toast, which due to domestic miscommunication, I did not have the opportunity to make this sunny Sunday morning.
Nonetheless, the recipe I would have followed (and likely will, soon, post haste).
This recipe is for 2.
French Toast
- four thick slices of challah bread
- 2 eggs
- vanilla extract
- milk, cream, or soy milk
- authentic (read: real) maple syrup
- cinnamon (powdered)
- butter or some proxy of choice
French toast begins by making a slurry of eggs and milk. The same goes here, with the addition of vanilla extract and cinnamon. You can also add any flavored spirit in lieu of the vanilla, such as a dark rum, a flavored rum, Grand Mariner, or even Chambord, if you like to cover your finished toasts with berries. But I digress, as a Sunday-morning breakfast needn’t begin with liquor.
The soaking period in egg is up to the chef: it will depend upon the thickness and fortitude of your bread. Too long, you have mush. Too little, you’ll have a tough mess. Use your judgement. Gauge between 15 seconds and 3 minutes.
Meanwhile, heat up a non-stick surface and right before “frying”, add butter. Copious amounts, if you want this to go-over well. Then, add your wet challah slices, two at a time, to the pan. Fry until golden, 3 turns total. Set aside, and start again with the last 2 slices.
With fresh butter in the pan, add maple syrup, and warm through to bubbling. Set up the plates, 2 slices each, and pour-over the warm butter/syrup mixture.
Garnish with fruit. Powdered sugar, if you want to go over the top. Serve with a side of bacon for the Messy Chef’s favorite combination.
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