French Toast

French Toast

So, you made two loaves of Challah and now you’re wondering what you’re going to do with it all, right?  Well, you’ve come to the right place!  Let’s make us some breakfast!  You can’t tell me that this doesn’t look delish, right?

What else would you do with all that bread you made?

What else would you do with all that bread you made?

That’s right, I can tell you’re droolin’, so let’s get started!!

Ingredient Breakdown:

  • 1/2 cup Whole Milk
  • 1/2 cup Buttermilk
  • 1/4 tsp Vanilla
  • 3 eggs
  • 2 Tbs Honey (warm it up and it mixes better)
  • 1/4 tsp Salt
  • 8 1/2-3/4″ thick slices of Challah (or stale white bread)
  • 2 – 4 Tbs Butter
  • Dash of Cinnamon
  • Topping of choice (ie, Maple Syrup, Powdered Sugar, etc)

That’s it.  Now, this first part takes place the night before you cook.  You can make it in the morning, but it works (and tastes) a bit better if you give it a rest.

Instructions (Night before):

  1. Mix together the milks, vanilla, eggs, honey and salt.  Pour this into a covered container (not metal) and put in the fridge.
  2. Cut your bread and leave out to get a wee bit stale (covered somewhat if you have animals).
  3. Go sleep.  Zzzz…zzzz…zzzz….
Remember... always be prepared, yadda, yadda, yadda.

Remember... always be prepared, yadda, yadda, yadda.

Instructions (The next morning):

  1. Place your top oven rack in the middle slot and put some tin foil on the bottom rack.
  2. Preheat your oven to 375°F.
  3. Pour your egg mixture into a wide pan so it is easy to dip the bread.
  4. Get out a cooling rack and place over a sheet pan (helps with the draining and cleanup).
  5. Dip the bread into the egg mix and let it soak for 30 seconds on each side.  Don’t let it go longer or it’ll get soggy.
  6. Take the bread out and set it on the cooling rack.
  7. Repeat with all bread and let it rest on the rack for 2 – 3 minutes.
  8. While the bread is resting, heat a 10″ non-stick pan over medium-low heat and when heated, add just enough butter to coat the pan (we don’t want pools of butter).
  9. Place 2 slices of bread in the pan and cook until golden brown (2 – 3 min a side).  Top with a dash of cinnamon after the first flip.
  10. Remove the bread and place on another rack while you finish up with the rest.
  11. When all the bread is done, place right on your oven’s rack (if it’s not clean, keep it on the cooling rack and put that on the oven rack) and bake for 5 minutes.
  12. Take out, top with your favorite toppings… I went with powdered sugar and maple syrup.  Whipped cream and fruit are also a nice choice.
  13. Eat.  Make your co-workers jealous when you find out that they had a boring bowl of cereal for breakfast.

Here are some photos to show you the various stages so you can get an idea of what you’re shooting for:

Dippity dip.

Dippity dip.

Into the pan!

Into the pan!

To the oven.

To the oven.

Well, I hope you enjoy this as much as I did… I ended up making this for my breakfast on my birthday.  I also ended up making it the next day as well.  That is how good it is.


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