Challah French Toast
From DetroitTokyo 12 years agoIngredients
- 4 slices of challah - about 1-inch thick (day old is best) shopping list
- 1/3 cup milk (I used skim) shopping list
- 1 large egg shopping list
- 1 1/2 tbsp AP flour shopping list
- 1 tsp brown sugar shopping list
- 1 tbsp Licor 43 (vanilla flavored liquor) or 1 tsp vanilla extract shopping list
- 1 tsp cinnamon shopping list
- 1-2 tbsp butter shopping list
- confectioners sugar, to serve shopping list
- maple syrup, to serve shopping list
How to make it
- Combine milk, egg, flour, sugar, liquor/extract and cinnamon in a bowl. Whisk & mix well to incorporate. Pour into an 8x8 glass casserole dish or similar.
- Soak challah pieces in egg mixture for 60 seconds on each side. You will probably have to do this in batches.
- Heat a large skillet over medium heat. Add 1 tbsp butter. Once melted, add first batch of challah pieces.
- Cook for 3-5 minutes on each side, until well browned & cooked through but not burned. Pay close attention and adjust temperature as needed.
- Add butter as needed and repeat with next batch until all challah is cooked.
- Serve sprinkled with powdered sugar and maple syrup on the side for each person to drizzle on to their liking.
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