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French toast
 

French Toast

If you have never had french toast made with challah, you have never really tasted french toast. The richness of the sweet egg bread complements the richness of the French toast preparation. If any challah is left over and slightly stale (the way our challah tastes there won't be much left over, so order extra) it makes even better french toast. The slightly stale challah absorbs the egg or milk-and-egg mixture more readily and cooks into a custard-like center.

The basic french toast recipe is:
Ingredients:
    

  • 4 eggs
    • 

  • 1 teaspoon sugar, optional
    • 

  • 1 teaspoon salt, optional
    • 

  • 1 cup milk
    • 

  • 12 slices challah
    • 

  • butter, margarine or vegetable oil
    • 



Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork.
Stir in sugar, salt, and milk.
Over medium-low heat, heat griddle or skillet coated with a thin layer of
butter, margarine or oil.

Place the challah slices, one at a time, into the bowl or plate, letting slices
soak up egg mixture for a few seconds, then carefully turn to coat the other side.
Soak/coat only as many slices as you will be cooking at one time.

Transfer challah slices to griddle or skillet, heating slowly until bottom
is golden brown. Turn and brown the other side.

Serve French toast hot with syrup, butter, jelly or your favorite topping.

Serves 4.


Another great recipe to make with leftover challah is Challah Kugel: 
 Ingredients:
    

  • 5 slices soaked challah
    • 

  • 6 eggs
    • 

  • 6 peeled and sliced apples
    • 

  • 3/4 cup oil
    • 

  • 1-1/2 cup sugar
    • 

  • 1 teaspoon salt 
    • 

  • lemon juice
    • 

  • cinnamon to taste
    • 




Mix ingredients well and place into greased aluminum pans. Bake at 325 F for 40-50 minutes, covered. Remove cover and bake for an additional 15 minutes.
Serve hot. Makes a great side dish or dessert.

If you have a french toast recipe or any recipe made with challah that you would like to share, please email it to us at challah@challahnmore.com. Thank you.
 
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