Monday, October 24, 2011

Breakfast: French Toast

Fench Toast was one of my favorite breakfast meals growing up, but I rarely got it. I ended up always ordering French Toast at diner-style restaurants. Then, my husband started making and perfecting French Toast. We've hodge-podged our favorite parts of various French Toast recipes. What's important about French Toast? The Challah bread being sliced and layed out for several hours (overnight even) before using. As long as the dip is very eggy, then the spices are up to you. Here's one variation we recently made.


Loaf Challah bread
6-8 eggs
2 cups milk
1/2 tsp cinnamon
1/2 tsp nutmeg
2 tsp vanilla


  1. Cut Challah loaf into 12 or so 1.5-2” thick slices. Let sit overnight (about 8 hours or so.)
  2. Beat eggs, milk, cinnamon, nutmeg, and vanilla together. Pour into an 8 x 11” pan or larger. Soak each side of each slice of Challah bread.
  3. Melt a little butter in a non-stick pan over medium heat. Place 2-3 slices of the soaked bread in the pan and cook each side until a golden brown. Keep warm in a warm oven until all slices are cooked.

Other Details:

  • Freeze uneaten slices and use as toaster French toast (like toaster waffles) a morning you don't have time to make such a delicious breakfast. 
  • Nutrition data is per slice.
  • Eat topped with cinnamon & sugar or whipped cream or syrup or powdered sugar or fruit (or all of it!)
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