Sunday, September 23, 2012
The Best Challah French Toast
BUT, my mother is the best mother in the history of the world, and this week she over-nighted me a package with the perfect loaf of homemade challah inside. I invited a girlfriend over for brunch this weekend and made her an updated version of the challah I grew up making. And it was a hit!
8 (3/4-inch) slices of challah bread
4 large eggs
1 cup milk/half-and-half
1/2 teaspoon vanilla extract
2 tablespoons orange juice
"some" ground nutmeg
"a lot" of cinnamon
butter & canola/vegetable oil
Preheat oven to 250 degrees and place a cookie sheet on the middle rack.
In a 9x13 pan, whisk together the eggs, milk, vanilla, oj, a pinch or two of ground nutmeg and a bunch of shakes of ground cinnamon. Make sure to really incorporate the cinnamon into the wet ingredients. Take each piece and dunk in the egg mixture, for about 1 minute per side and place in a skillet set on medium heat with a bit of butter and oil in the bottom. Cook for ~2-3 minutes per side, or until perfectly golden brown. Flip and cook the other side the same. Once cooked on both sides, place on a cookie sheet in the preheated oven to keep warm while the rest of the bread is cooking. Continue to add more nutmeg and cinnamon to the egg mixture as needed, whisking to incorporate, and continue dipping and cooking the bread the same way.
Serve with a sprinkling of powdered sugar on top and a maple syrup drizzle. Mmm mmm mmm.