French Toast is one of T’s favorite breakfasts, and while it’s good with regular ol’ bread, using Challah Bread takes it to another level. The dense sweet egg bread holds the egg mixture without becoming soggy and turns what would normally be a breakfast I deem more effort than it’s worth into a divine experience.
**Disclaimer: The Kitchen Luv, and it’s author, Jess, cannot be held responsible if your family, friends or significant other starts begging you to make your french toast every weekend. Be prepared to be taken out to breakfast less and make breakfast more.**
WHAT YOU NEED:
- 1 loaf challah bread (I buy mine at Trader Joe’s, but if you’re lucky enough to live close to a bakery, go grab a just made loaf! For those in Atlanta, Highland Bakery in Inman Park makes the BEST challah bread!!!)
- 4 large eggs
- 1 1/2 cups milk (just eyeball it – it doesn’t have to be exact)
- 1 tablespoon good quality vanilla (I use Trader Joe’s Pure Bourbon Vanilla Extract or Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract available at Williams-Sonoma)
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon cinnamon
- dash of salt
WHAT TO DO:
Preheat electric griddle to 350 degrees. (If you don’t have an electric griddle, you can use a non-stick frying pan on the stove over medium heat. Because you won’t be able to cook all slices at the same time with the frying pan method, keep slices warm in the oven while you cook the other slices.)
Slice loaf of challah bread into 1-1 1/4 inch slices. You want a thicker slice than regular sliced bread. I can usually get 8 slices out of one regular sized loaf of challah.
In a medium sized mixing bowl, combine eggs, milk, vanilla, cinnamon, nutmeg and a dash of salt. Whisk well.
Transfer egg mixture to a square dish. Dip each slice of challah bread into the egg mixture. Let the bread soak up the egg mixture before transferring the dipped bread to the preheated electric griddle or non-stick frying pan.
After a few minutes, check to see how brown the bottom of the french toast is getting. When it has a nice golden crunch, flip bread over and cook other side.
When both sides are golden, plate your deliciousness, butter each slice and top with maple syrup.
Enjoy at your own risk!!!
