Saturday, August 24, 2013

Challah French Toast

The journey to figuring out the best French toast recipe was tough for me.  I have tried so many types of bread.  I have made toast that is too mushy (soaked too long) or too bready (soaked too little).  I have used bread that is too thick and bread that is too thin.  Honestly, you would think that French toast wouldn’t be so hard!  But if you’re never taught the right way, then it just becomes an experiment with many controlled variables.

Well, I think I finally figured out the right formula to an amazing French toast:
Type of bread = challah
Thickness of bread = 1”
Soaking time = 1 min each side
Cooking tool = cast iron skillet
Heat = medium to medium-low

If you use this formula, you can start to make some minor changes with toppings, flavorings, etc.  But I feel that the above items are a MUST.  If you have any French toast secrets, be sure to share in the comments!  We would love to hear any suggestions you have :)

Challah French Toast

5 eggs
1 tsp vanilla extract
1 tsp cinnamon
¼ tsp salt
1 ½ c milk
1 loaf challah bread, cut into thick slices
Butter or margarine
Powdered sugar (optional)
Syrup (optional)
Berries (optional)

Crack eggs into a square baking dish.  Add vanilla, cinnamon, and salt.  Whisk together.  Add milk and whisk until well-mixed.

Heat a cast-iron skillet over medium heat.  While pan is heating, soak 2 slices of challah bread in the milk mixture for ~1 min on each side.  When pan is hot, melt a pat of butter in pan – just enough so that bottom of pan is covered.  Add challah slices to pan.  Cook 4-6 minutes on each side or until browned and the middle is no longer soggy.  Continue process of soaking and cooking with remaining slices.

Tip: Keeping the heat setting at medium to medium-low will allow the bread to cook through thoroughly without getting burnt on the exterior.

Keep cooked slices warm in the oven until ready to serve.  Top with syrup, powdered sugar, and berries. 

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