Challah Back! French Toast (Perfect for New Year's Day Brunch!)

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2 Comments

I realize that admitting this is akin to high treason, but I've never been a big fan of french toast.  (Can we still be friends?)  Something about soaking thin slices of Wonder bread in a weird eggy mixture just didn't do it for me.  Any time someone would make it for me, I would wind up pushing it around my plate willing it to be a little less, you know, French. 

I have recently come to recognize the error of my ways, however (or perhaps, more accurately, the error in my bread).  My Culinarily Inclined Significant Other whipped up an absolutely delicious french toast using challah bread and his own favorite recipe and I'm not exaggerating when I say that it's one of the Best. Breakfasts. Ever. 

Challah bread, a braided Jewish bread, is a denser, sweeter bread with a soft shiny crust (you can find it most grocery store bakeries).  The texture creates the perfect medium for soaking up the egg, vanilla, honey and orange mixture and you're left with a french toast that's moist, thick and infused with flavor.  It's so wonderfully rich, in fact, that half the time I don't even bother to top it (though it's pretty amazing either way). 

It has become one of our favorite special occasion foods, and this week we'll add some crispy bacon, fruit salad, coffee (and with any luck, mimosas), and ring in the New Year right.  (I'll start my resolutions after breakfast...)  :)


Challah Back! French Toast 

Ingredients 



1 Loaf Challah Bread, sliced thick
1 Tbsp Honey
6 Eggs
1 ½ c. Milk
½ tsp Vanilla Extract
Pinch Kosher Salt
1 tsp. Cinnamon
1 tsp. Nutmeg
1 tsp. Orange Zest 


Grease griddle or pan with butter and heat over medium flame. 
Whisk honey, eggs, milk, vanilla and seasonings together. 
Pour Mixture into lipped pan. 
Soak two thick slices of Challah bread in egg mixture (about 30 seconds per side), and then place directly into heated pan.  
Allow to cook approximately 2-3 minutes per side, or til golden brown.  
Stack cooked slices on oven safe plate in an oven set to its lowest temperature until all slices are complete.  

Serve with powdered sugar, berry compote, caramelized bananas or traditional maple syrup and butter.  





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2 comments:

  1. Love French Toast (especially when it's a little undercooked and raw in the middle of the bread) and I can't wait to try to this recipe.

    I'll share mine, which was always ok, but I always used whatever sandwich bread I had lying around (Honey Wheat or whatever). The last time I made some (which was sadly months ago) I went and bought a challah loaf from the bakery in my grocery store and it was so much better!!

    Here's my simple recipe

    2 eggs
    1/2 cup milk
    1/2 tsp vanilla
    1/2 tsp salt
    sprinkle of cinnamon

    Whisk ingredients and soak six 1" slices of bread for 100% saturation. Preheat oven to 400º. In skillet, melt a Tbsp of butter over medium heat and brown toast for 3 mins per side (3 pcs usually fit in the skillet at a time, I replace the butter between "batches"). Then bake the toast for 12-15 minutes.

    The batter causes the toast to sort of rise and be all fluffy and custardy and it's soooo good with challah!

    And I totally agree--good French Toast doesn't need a topper. :-)

    ReplyDelete
    Replies
    1. Sound delicious as well! It's such a simple treat and yet I definitely don't do it enough!

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