Monday, September 7, 2009

Challah French Toast!

I was recovering from a tummy bug this week, so my best friend, otherwise known as "my lady," and I decided to cook our own brunch instead of going out. We wanted to eat and watch the finale of Weeds together. I was nervous about what to eat but thought French Toast would be safe. She said she had all the ingredients except the bread so I had to get that. That morning I went to Hannaford and lo and behold, there sat a loan challah bread. Perfect! Challah makes for excellent french toast and did not have milk listed as an ingredient. I had enough to make French Toast 2 days in a row, some for Weeds & Brunch and some the next morning for me with leftovers for the BF.

I don't have an exact recipe but this is generally what I used:
  • 5 pieces of thickly sliced challah
  • 3 large cage-free eggs
  • a splash of 1% or non-fat milk
  • a large splash of real vanilla extract
  • a few shakes of cinnamon and nutmeg or apple pie spice

Mix all ingredients with a whisk or fork (start with whisked eggs first and then add the rest and whisk some more) and dip both sides of challah, allow some to soak in. Preheat griddle to medium high and lightly butter it. Cook until golden and challah feels more solid when pressed with spatula.


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