Friday, October 21, 2011

Challah Bread French Toast

I’m not a morning person, have I mentioned that before?  I probably have.  You can ask anyone that knows me and they’ll agree that I’m by no means a morning person.  If I had it my way waking up at 9 would be an early morning.  

Don’t get me wrong, I love mornings once I’m awake and out of bed.  Still, when you give me the choice of waking up or staying in my warm and toasty bed for another hour or so, I’ll take the bed.  

But ever since I started working at the bakery I’ve been making a lot of breakfast for lunch, partially because I want breakfast food and partially because I’m lazy and breakfast food is easy to make.  Especially with all the bread that I’ve been getting.  

Last friday I stole a loaf of challah bread with the express intentions of making french toast, because if we’re being honest who doesn’t love challah bread french toast?  (If you don’t, don’t answer that question... I don’t want to know). 

This recipe is perfect for a lazy weekend, whether you want it in the morning or afternoon is up to you.   It’s sweet and dense, but it still maintains the fluffiness of the challah bread.  

If you’ve never tried challah french toast before you should definitely give it a shot.  It’s delicious.  And if you don’t know where to get challah from, any brioche will do.  Try it.  It’s so simple and everything you could possibly want in french toast.  (Unless you’re one of those weird people that don’t like challah french toast). 

Here’s what you’ll need (slightly adapted from here):
4 extra large eggs
1 cup half and half
1/2 tsp orange zest
2 1/2 tsp honey
1/2 tsp kosher salt
4 slices of challah 
Salted butter

Cut four slices of challah about one inch thick off of a loaf.

Mix together half and half, eggs, orange zest, honey, and kosher salt.  


Pour into a shallow dish with high sides.  Place the challah into the dish and let it soak up the egg mixture for about 5-10 minutes.  Flip bread half way through.

While the bread is soaking, place a skillet over medium heat and add one tablespoon of butter.  

After the bread has soaked up the egg mixture, place it onto the hot skillet and let it cook for about three minutes.  Make sure that it doesn’t burn on one side.  Flip after a few minutes and let it cook through.  

Since I didn’t have any maple syrup I ate mine with honey, and it was delicious.  But if you’d prefer maple syrup use it!  Make sure to serve it hot, so put it in the oven at around 200 degrees if you’re making large batches!

1 comment:

  1. I always read your blog posts when you update :) They are fabulous, and the photography is too! It's my little way of staying in touch with what's going on in your life. Date at 7 Stars soon? I haven't caught you there yet :)