Challah Bread French Toast

If you haven't noticed, I've been a little slow on the posting front lately.  Sorry!  It's certainly not for lack of things to share, that's for sure.  I have so many delicious things to share with you, and the list of posts that are stacking up is getting a little out of hand.  I've been so busy in the kitchen lately, that I've had a hard time finding a few minutes for blogging.

A couple weekends ago, as I was on my way out of the greenmarket, carrying 2 totes nearly filled to the brim with beautiful, fresh fruits & veggies, I spotted a stall with baked goods out of the corner of my eye.  Before I knew what was happening I felt myself getting pulled towards the sweet smell of sugar.  It was sort of a gravitational force, and I had no control.  I tried to turn away & start walking home, but it just wasn't happening.  So, I went with it.  I told myself I'd just have a little look at what they had.  Ha!  That's like when I walk into a shoe store and saying "oh, I'm just going to try them on, that's it"....who's kidding who, I might as well take my credit card the second that comes out of my mouth.  Likewise, I don't think there's ever been a day I've walked into a bakery to just have a look.

Before I could even get to cookies, brownies and pies in the back of the stall, a table full of Challah loaves caught my eye.  I knew if I stayed in that stall too long, I'd get home with far more sweets than I could should eat in one weekend, so I paid for my bread and headed home.  What followed next, was the most delicious french toast I've had in a long time!

Print Recipe

Challah Bread French Toast

1 loaf Challah bread, sliced into 1-inch thick pieces

4 eggs

1/4 milk

2 teaspoons vanilla

1/2 teaspoon cinnamon

1 tablespoon brown sugar

butter

mixed berries

powdered sugar

In a medium bowl, gently whisk eggs.  Add milk, vanilla, cinnamon & brown sugar, and mix until sugar dissolve.

One piece at a time, dip sliced challah in the egg mixture, flipping the bread so both sides are fully coated.  You may also want to let the bread rst in the mixture for a minute, so that it can really soak up the egg mixture.  Repeat with the remaining slices.

Heat a large pan over medium heat, and add butter.  When butter is melted & bubbly add challah slices, making sure to avoid crowding the pan.  Cook for a few minutes until the underside of the bread becomes golden brown, and flip to cook the other side.  After each side has been browned, lower the slightly and continue to cook a few minutes more to ensure the bread is fully cooked though.  Repeat for remaining slices of bread.

Serve dusted with powdered sugar and topped with fresh berries....and of course, summer breakfast wouldn't be complete without a large iced coffee.

Enjoy!