A quick explanation on the name of this blog: French toast is my #1. My constant battle between savory or sweet in the breakfast/brunch department is usually outweighed by...drum roll, please...challah French toast. That, and anyone who finds the slight pervy, albeit hysterical idea of frenchng toast seems like someone I want to be friends with/invite over to brunch.
But back to the topic of glorious French toast: I have such wonderfully warm memories of mornings as a kid and waking up to smell of custard-like and cinnamon-y scents wafting from the downstairs kitchen. Inspired by Ina Garten’s famous recipe, my mother made this frequently on Sunday mornings, or as a way to make weekday morning extra special before we grudgingly headed to school. “If you’re up and ready by 7, then…” Guess what? It 100% worked.
My taste buds do a celebratory happy dance upon that first glorious bite of sweet golden, crispy-edged French toast. There’s really no bells and whistles on this. Just straightforward damn deliciousness. I’ve made this for friends and family, and it never disappoints.
As an adaption of Ina Garten’s recipe, I find it tastes even better with stale bread. Perhaps it’s the crouton effect, but the egg and milk mixture really get soaked up in a-couple-days-old bread for that crisp-like shell when it’s in the buttery pan. You can also use a brioche loaf if challah is hard to track down. I don’t like to soak the slices in the mixture for too long... just enough time to absorb the egg and milk without getting soggy or falling apart.
I’ll use whatever fresh fruit I have on hand–strawberries, blackberries, raspberries–a dusting of confectioners sugar, and sometimes a sprinkle of cinnamon. And, of course, don't forget real maple syrup and a drizzle of honey.
Challah French Toast Adapted from Ina Garten
INGREDIENTS
3 large eggs
1 cup milk
1/2 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
A pinch of nutmeg
1 tablespoon honey
1/2 teaspoon kosher salt
1 loaf challah
2-3 tablespoons of unsalted butter
Pure maple syrup
Fresh fruit like blackberries, raspberries and blueberries
Confectioner's sugar
In a large bowl, whisk together the eggs, milk, vanilla, honey, cinnamon, nutmeg and salt. Slice the challah in 3/4-inch thick slices. Place 1 challah slice at a time into the mixture, turning it several times to let it really soak in.
Melt 1 tablespoon butter in a large skillet (I like to use a cast iron) over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned.
If you want to keep everything warm and serve all once, place in the oven at 200 degrees.
Serve hot with maple syrup, honey, fruit and confectioner's sugar.