If Easter morning is too hectic for an elaborate breakfast, no problem. Turn challah bread (above) into this (below) in no time.
It will disappear in minutes!
Easy!
Inexpensive!
Serves:5people
Serving Size:2 slices
Also called Pain Perdu, French toast is a great way to turn stale bread into an elegant breakfast. Challah is a slightly sweet egg bread similar to brioche. Both breads have a great texture and work well in this dish. Of course, French bread (or even whole wheat sandwich bread) can also be substituted. Whichever bread you use, just be sure to let it dry out somewhat. We make our batter with whole milk, but you can substitute half-and-half for a richer version or almond milk for a dairy-free option. We usually serve this for holidays, or any time we want to enjoy a special breakfast.
Tools:knife and cutting board, baking sheet, large bowl, measuring cups and spoons, large (10-inch) skillet
| Prep Time | |
| 30 minutes, start to finish |
|
|
|
Easy!
Inexpensive!
Serves:5people
Serving Size:2 slices
|
Also called Pain Perdu, French toast is a great way to turn stale bread into an elegant breakfast. Challah is a slightly sweet egg bread similar to brioche. Both breads have a great texture and work well in this dish. Of course, French bread (or even whole wheat sandwich bread) can also be substituted. Whichever bread you use, just be sure to let it dry out somewhat. We make our batter with whole milk, but you can substitute half-and-half for a richer version or almond milk for a dairy-free option. We usually serve this for holidays, or any time we want to enjoy a special breakfast.
Tools:knife and cutting board, baking sheet, large bowl, measuring cups and spoons, large (10-inch) skillet
|
Ingredients
- 1 loaf challah bread
- 6 eggs
- 1-1/4 cups milk
- 1 tablespoon maple syrup or other sweetener
- 1 teaspoon vanilla (optional)
- 1/2 teaspoon ground cinnamon
- 1 pinch salt
- butter or spray oil (for cooking)
Garnish:
- maple syrup or powdered sugar
- fresh fruit (optional)
Servings: people
Units:
Instructions
- Preheat oven on lowest setting.
- Cut bread into 1-inch-thick slices (or less) and set on a baking sheet. Place in oven to dry out slightly while you continue.
- Crack eggs into a large bowl or shallow dish. Whisk in the milk, maple syrup, vanilla, cinnamon, and salt. Don’t overbeat, but make sure the ingredients are well blended.
- Remove bread from oven and transfer to a plate. Return empty baking sheet to oven to keep warm.
- Place a large skillet over medium-low heat.
- While skillet warms up, gently lower two or three slices of challah bread into the egg mixture. Turn over the bread after 10 to 15 seconds and soak another 10 seconds on the other side, or until they feel heavy (but not so wet that they fall apart).
- Melt about 1 teaspoon butter in the hot skillet (or use spray oil). Gently place the soaked pieces in the skillet, and cook on the first side about 2 minutes, or until nicely browned. Flip over, and cook another 2 minutes, or until done.
- When second side is almost done, place another two or three slices of bread in the egg mixture to begin soaking as previously described. Repeat until all slices have been cooked.
- Place cooked slices on the warm baking sheet and keep warm in the oven.
Recipe Notes
SERVING SUGGESTIONS:
- Serve with maple syrup or dust with powdered sugar by using a fine mesh colander or tea strainer (place a tablespoon of powdered sugar in the strainer then tap on the side).
- Fresh berries can be sprinkled over the top or served on the side, if desired.
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