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| Home -> [Bakery, Breads, Breakfast, French, Jewish, Western European] -> [Challah french toast Recipe] |
Challah french toast
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Bakery, Breads, Breakfast, French, Jewish, Western European |
Rating: |
0 |
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Ingredients:
| 6
| | Eggs | | 1/2
| cup | Heavy cream, half-and-half | | | -or milk | | 1
| tsp | Cinnamon | | 1/4
| tsp | Salt | | 4
| tbsp | To 6 T clarified butter | | 8
| slice | Challah, cut 1-inch thick |
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Procedures:
| 1 | Beat the eggs together with cream, half-and-half, or milk. | | 2 | Beat in cinnamon and salt. | | 3 | Melt the butter in a large frying pan. | | 4 | Dip the challah slices, one at a time, into the egg mixture, making sure that each slice is well coated. | | 5 | The challah should absorb a little of the egg mixture but not enough to get soggy. | | 6 | Fry each battered challah slice for 2-3 minutes on each side until they are golden brown. | | 7 | Don"t fry too fast or the inside will be wet and gooey. | | 8 | Serve with your favorite jam, maple syrup, honey, cinnamon, sugar, or plain. | | 9 | Note: heavy cream really is the best liquid to use in this recipe. |
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