FABULOUS FRENCH TOAST
This is actually the first thing I ever learned to cook---my mother taught the recipe to me in my early teens, and I've since added more cinnamon (you can never have too much). It's so rich and filling that I like to eat it for dinner rather than breakfast! The challah is the key --- it's really French Jewish Toast. A la vie, l'chaim!
For breakfast/lunch/dinner for two:
4 thick slices of challah (traditional Jewish egg bread, often braided)
2 eggs
1/2 cup milk
1 tsp vanilla extract
1/2 tsp cinnamon
Preheat a large, nonstick frying pan to medium heat (you can add a little butter to the pan if you like). In a bowl big enough to fit your slices of bread, pour in the 1/2 cup of milk and add the two eggs, lightly beating with a fork until the mixture is even. Add the vanilla extract and cinnamon, stirring gently. Next, dip a slice of bread in the mixture, turning it to let it soak on both sides, and then place on hot frying pan---you can do two slices of bread at a time if your pan is big enough. Cook until it's a light, golden brown on both sides, flipping it over when each side looks ready. Once done, smother it in real maple syrup and confectioner's sugar, and enjoy!
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