A wonderfully decadent way to start the day is with French toast made with rich homemade challah. It's also a great use for any leftover challah you have.
More Brunch Recipes
3 extra-large eggs
1/2 cup milk
1/2 teaspoon cinnamon
1/2 teaspoon pure vanilla extract
Pinch of freshly grated nutmeg
2 1/2 tablespoons unsalted butter
Four 3/4 -inch-thick slices of Braided Challah , Loaf Pan Challah or Raisin Challah with a Cinnamon Swirl
Warm pure maple syrup, for serving
How to Make It
In a medium shallow baking dish or bowl, beat the eggs with the milk, cinnamon, vanilla and nutmeg until blended. Working with 1 challah slice at a time, soak the bread in the egg mixture, turning several times.
Meanwhile, melt the butter in a large heavy skillet until bubbling. Add 2 of the soaked challah slices and cook until golden brown on the bottom, about 2 minutes. Turn and cook until golden brown on the second side, about 2 minutes longer. Repeat with the remaining egg-soaked challah. Serve hot with maple syrup.
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