Challah French Toast

 

It’s the weekend. You wake up and you’re tired, feeling lazy but HUNGRY! What’s the simplest thing you can whip up in no time? FRENCH TOAST!

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Who doesn’t love the smell of French Toast cooking in the kitchen?

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I have yet to meet a person who dislikes French Toast.  This yummy meal literally takes minutes to prepare and make! No fuss and no hassle and super yummy!

Typically when you visit a restaurant and order French toast on the menu most establishments usually make it with brioche bread.  I decided to go with challah bread.

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Challah bread is an egg bread and typically braided.  It is very well known and eaten throughout the Jewish community and known as ‘holiday bread’.  It is surrounded by folklore and tradition and loaded with symbolism.  I always make my french toast with Challah bread! The total for the bread came out to be $3.98 which isn’t bad. Makes plenty of servings for French toast.

Challah French Toast

  • 1 large loaf challah bread
  • 3 extra large eggs
  • 3/4 cup milk (I use vanilla almond milk)
  • pinch of salt
  • 1/2 teaspoon of vanilla extract
  • 2 teaspoons pure honey (optional)
  • 1 teaspoon of cinnamon (nutmeg is optional)
  • butter (a few tablespoons)
  • cooking oil (I used vegetable oil)

To Serve:

  • powdered sugar
  • Maple syrup (I used beer jelly)
  • Fruit of your choice (optional) 
  • Nuts (optional I used sliced almonds)

 

Cut your challah bread into 3/4 inch thick slices.

 

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In a bowl whisk together the eggs, milk, vanilla extract, honey, cinnamon, nutmeg and salt.

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Soak the slices in the egg mixture. **You should start to heat up the oil and butter in a pan on medium heat before soaking the bread

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I usually sprinkle a little more cinnamon on each side before it goes in the pan.  Add soaked challah bread to pan and cook on each side for about 3 minutes or starts to get golden brown.

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I spread some Ale Beer Jelly on the toast (my kids LOVE it!) – a deep Burgundy color and complex fruit aroma, Abbty Ale Beer Jelly has a layered sweetness ( honey, then caramel, then toffee ) with a hint of licorice and chocolate. This always taste amazing with my French toast. Of course you can use syrup or jelly of your liking.

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I cooked some raspberries over the stove in the beer jelly and topped over the toast. I added sliced almonds and powdered sugar to complete my dish.

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40-Year-Old-Virgin

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