Challah is so dense that it soaks up enough eggs to make a hen feel proud. It makes really splendid French Toast, don’t you think?
- Cook Time
- Prep Time
- 4-8 ServingsServings
- 6 large eggs
- 1/2 cup whole milk
- 1/2 teaspoon vanilla extract
- 8 slices challah or brioche, cut 1-inch thick
- 1-1/2 tablespoons unsalted butter
Prepare you french toast. Beat the eggs, milk and vanilla extract in a large shallow pan until well blended. Add the bread slices and let them soak for 4-5 minutes, turning them occasionally, until all of the liquid has been absorbed. Heat the butter on a griddle or large sauté pan over medium heat. When the butter has melted and looks foamy, cook the soaked bread slices for 2-3 minutes per side or until lightly browned and crispy.
Note: use two pans or cook half the slices at a time and keep cooked slices warm in a preheated 140-degree oven (repeat with the remaining slices).