Thursday, July 21, 2011

Challah French Toast


Challah bread is a braided egg bread that is eaten by some Jewish people at their weekend Sabbath meals. The leftover bread is sometimes used to make French toast on Sunday morning. I first had challah French toast at Zaftigs restaurant in Brookline, MA. It's perfect for a weekend brunch.

I learned this recipe from a friend of mine that is a knowledgeable breakfast cook - in fact, the only thing he makes is breakfast and chocolate chip cookies. One day, I will share his tips for the fluffiest pancakes ever and the softest cookies made with bread flour. His secret for French toast is nutmeg, pure vanilla and an easy hand on the spatula. The nutmeg really does make this dish delicious, so please don't skip it.

Ingredients
1 egg
1/2 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of sea salt
1 tablespoon unsalted butter
1 teaspoon safflower oil
4 slices thick challah bread
Maple syrup, to serve
Blueberries, to serve
Nectarine slices, to serve

Combine the egg, milk, vanilla, cinnamon, nutmeg, and sea salt by whisking the ingredients with a fork in a shallow bowl. Set aside.

In a large skillet, melt the butter and oil together over medium heat. Coat the cooking surface of the skillet with the melted butter and oil.

Lightly dip the sides of each bread slice into the egg mixture. Arrange in a single layer in the hot, oiled skillet. Cook for about 2-3 minutes per side, or until golden. Do not press down on the toast with the spatula after flipping it. Serve hot with maple syrup, berries and nectarine slices.

Serves 2-4

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