Challah French Toast

What is the difference between Challah and French toast? With its crisp edges and creamy center, French toast always feels luxurious at brunch or breakfast. However, when you bake challah bread for French toast, you maximize this luxury. If you’re making a loaf with braids or one adorned with raisins, the soft, dense Challah creates the perfect soft, fluffy French toast. The French toast is spiced up in this recipe with cinnamon, vanilla, and Nutmeg.

The trick to cooking to make the best French toast is to soak the slices of bread with the egg mix, then cook it on moderately low heat to ensure the edges don’t start to burn before the middle of each piece has cooked. If you’re cooking French toast toto serve a large group, double the recipe and cook it in small batches. Stash the cooked slices of French toast in a baking dish set at 200 degrees F to keep them warm until it’s time to serve the entire meal. Warm maple syrup drizzled over the top of the toast is an iconic addition. Feel free to switch or add cherries, berries, slices of bananas, apples, or pears cooked in butter or toasting pecans, walnuts, or hazelnuts for more flavor.

This recipe is excellent if you’ve got leftover Challah or justwantook an exceptional French toast. The brioche loaf can be a good substitute when you cannot need help finding Challah on hand. If your bread is dry: It’s better to soak it into the egg mixture.

Ingredients

• Three extra large eggs
• 1/2 cup milk
• 1/2 teaspoon cinnamon
• 1/2 teaspoon pure vanilla extract
• A pinch of freshly grated not smear
• 2 1/2 Tablespoons unsalted butter
• 4 (3/4-inch-thick) slices of Challah
• Warm pure maple syrup for serving

Directions

1. Collect ingredients.
2. In a medium-sized oven dish, beat eggs using vanilla, cinnamon, milk, and Nutmeg until the mixture is well-mixed.
3. One Challah slice at a take bread and soak it in egg mixture, rotating many times.
4. In the meantime, heat the butter on a large, heavy skillet on medium-low until it starts to bubble. Add two pieces of Challah that you cook to golden brown at the bottom for around 2 minutes. Flip, then cook to golden brown another side, approximately 2 minutes more. Repeat with the rest of the eggs-soaked Challah.
5. Serve hot and sweetened with maple syrup.