This is a highly unnecessary post, especially if you’ve seen my post “Easy French Toast.” That’s my go-to French Toast recipe and the only difference between that recipe and this recipe is the bread. So why write this post at all? Because the difference between making French Toast with white sandwich bread (as I did in that old post) and making it with challah bread (as I do in this post) is like the difference between building a fort with pillows and blankets vs. building a fort with bricks, mortar and cannons. This French Toast blasts the other French Toast apart.
To start, then, all you need is challah:
Challah, as I learned in Hebrew school, is a Jewish bread that’s made with lots of eggs (similar to a brioche; you could also do this recipe with brioche). When you pronounce it, make sure to pronounce the “Ch” as if you’re about to hock up a loogie. Overdo it for comic effect.
Slice the challah thickly:
Make a batter by whisking together 2/3rds a cup of milk, 4 eggs, 2 Tablespoons of sugar (or maple syrup), 1 teaspoon of vanilla or 1 Tablespoon of rum, and 1/4 teaspoon salt. Pour that into a pie plate or another shallow dish.
Melt butter in a large skillet (I like using cast iron):
Dip your challah into the egg mixture (drag it through on both sides), drain it off then add it to the hot buttery skillet. Cook for a minute or two until golden brown on one side, then flip it:
Finish on the other side (it’ll cook faster), remove to a plate, sprinkle with powdered sugar and serve with lots of good maple syrup.
See, that wasn’t so hard right?
Treat yourself this weekend and when you buy your groceries tonight, pick up some challah or brioche. (And if you’re really desperate, you can use hot dog buns from the freezer. Remember my Hot Dog Bun French Toast?) Do the Jewish people proud and yell “holla” for challah.