Challah French Toast
Try this Challah French Toast recipe, or contribute your own. "Butter" and "French" are two of the tags cooks chose for Challah French Toast."Barring a loaf of day-old brioche, there is no other bread on earth that more deserves to be soaked in batter and tossed in a skillet than challah. This recipe makes a really scrumptious day-after breakfast for leftover challah. I made it for Sunday breakfast; it was quick, easy, and tasted incredibly delicious! The only changes I made was to add a pinch of fresh ground nutmeg to the batter just to give a little more depth, and to serve it dusted with confectioners' sugar." - sgrishka
Yield: 4 Ready in 45 minutes
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Challah French Toast Preparation
Beat the eggs together with cream, half-and-half, or milk. Beat in cinnamon and salt. Melt the butter in a large frying pan. Dip the challah slices, one at a time, into the egg mixture, making sure that each slice is well coated. The challah should absorb a little of the egg mixture but not enough to get soggy. Fry each battered challah slice for 2-3 minutes on each side until they are golden brown. Dont fry too fast or the inside will be wet and gooey. Serve with your favorite jam, maple syrup, honey, cinnamon, sugar, or plain. NOTE: Heavy cream really is the best liquid to use in this recipe. SOURCE: MAMA LEAHS JEWISH KITCHEN
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