EASY CHALLAH BREAD FRENCH TOAST
March 2018 | The Honest Spoon
Today we got a late start to our morning and my kids had a "special request" for French Toast. I don't make it often simply because I don't generally keep Challah bread or Texas Toast on hand. Generally, when I buy it I buy two loaves- putting one loaf immediately in the freezer for future use. In fact, the loaf I took out today was frozen.
Generally, at Chez Honest Spoon, the kids ask for waffles, pancakes, and biscuits. I think the snow and cold weather had them craving something warm and full of cinnamon. I learned a long time ago, from my awesome sister in law, that sprinkling a little extra cinnamon on each side of the toast, while it's on the griddle, is the key to success. It adds extra depth of flavor and is worth the little extra effort.
This recipe serves about 6 people. For my family of four, one recipe is plenty and any leftovers freeze well. Store them in a zipper top freezer bag, and layered flat (with parchment in between). They keep well up to four weeks in the freezer. The kids absolutely LOVE a French Toast breakfast surprise in the middle of the week. They just pop them in the toaster and have French Toast in just a couple minutes.
CHALLAH BREAD FRENCH TOAST
| serves 6 |
- one loaf Challah Bread, sliced OR Texas Toast
- 2 tablespoons sugar
- 1 tablespoon ground cinnamon
- 1 1/2 Cups Whole milk or heavy cream
- 6 eggs
- Butter, for frying
- Powdered sugar, for dusting
2. Add the sugar, cinnamon, eggs, milk/ cream to a bowl. Whisk together.
3. Add a small dab of butter, about 1 teaspoon to your griddle.
4. Grab a slice of bread. Quickly dip both sides of the bread into the wet ingredients. You want the bread to absorb a little bit of the batter, but it should not be overly absorbed or soggy. Repeat, working quickly, per each slice of bread.
5. Toast one side or bread until golden and crisp. Flip the toast and repeat on the other side. Repeat until complete.
8. Serve immediately or keep warm in an oven that has been preheated to 185 degrees. Keep in oven no more than 30 minutes. Dust with powdered sugar. Serve with maple syrup and fresh berries.