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Oct 24, 2006 02:01 AM

French Toast recipe: Does this sound good?

6 eggs beaten
1 cup heavy cream
1 cup orange juice
1 loaf challah bread
Powdered sugar

You know the drill. Mix, soak overnight, fry up in the morning. Serve with fresh fruit and syrup.

I have a special breakfast coming up and I'm thinking of serving this. What do you think? I need something easy with no fuss. Is this too heavy? What is your best French Toast recipe with sides?

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  1. This baked blueberry pecan french toast is great. And you can assemble it the night before. In my experience, it took longer to cook than the recipe suggests, so you might plan for that. Could have been that I used a deeper pan, though...

    1. If you soak the challah overnight, I think it will fall apart when you try to pick it up to fry it. You could just soak in the pan and bake. It'd be sort of a bread pudding thing but easy to prepare and serve. I'd put some orange zest in the batter to give it more orange-y flavor. Maybe half-n-half instead of heavy cream? How about chocolate chips sprinkled in?

      5 Replies
      1. re: peppatty

        I agree that it will fall apart. I made french toast from challah Sunday, fresh and it began to fall apart almost immediately upon hitting the batter. Challah is very soft, it won't hold up overnight and will wind up, like Peppatty mentioned, like a bread pudding. The flavors sound great tho!

        BTW, the french toast I made had Mulled Cider spice in it. I had bought a package in a local nursery the other weekend (can't remember it off-hand, I want to say something British like Kings or Crown Royal). It came with a recipe sheet which included the french toast one. The usual eggs, milk, 2 teaspoons of the mulled cider mix and some vanilla. I used challah bread for it.

        It was quite tasty, had the undertone of the mulling spices to it, but not overwhelmingly so. I think the recipe could have stood up to a bit more than called for of the spice. I don't know if you could replicate this with other mulling spice mixtures - this one was quite a pulvarized powder, no sticks and twigs LOL. It was a nice change from the usual. I just served it with bacon - a simple breakfast for my husband and I.

        1. re: peppatty

          You soak it overnight then BAKE it in the casserole dish. It is delicious.

          1. re: MeffaBabe

            This sounds alot like a baked french toast that I made once and it was fantastic, just unbelieveable. Rich but wonderful. I was sorry I lost the recipe and can't recall the source. I think I may have used french bread, not challah.

          2. re: peppatty

            I am a bit surprised by the unanimity of opinion that challah is sure to disintegrate if soaked overnight. When I make French toast, I always use challah and I usually soak it overnight, and it holds up perfectly well.

            However, I always slice challah nice and thick for French toast, maybe 2 inches thick. I'd agree that slices produced by your standard bakery bread slicing machine might indeed fall apart.

            1. re: Pumpkinseed

              I suppose it would depend on the brand of challah you get? I normally buy the Semifreddi challah here in the sf bay area and as soon as it's saturated it becomes very fragile.

          3. You might consider using brioche instead of challah. It makes beautiful french toast. I still wouldn't soak it overnight though.

            1 Reply
            1. re: cheryl_h

              I use pannetone when I find it on sale, and wouldn't soak it overnight either.

            2. I saw a baked french toast recipe that was made with croissants, split in half lengthwise and layered with the mixture poured over them, and I think a sprinkle of nuts. I would think those would stand up a bit better and not be so "bread pudding"-like. (Haven't tried it though.)

              1. I am an old lady Jewish cook. Don't soak the bread overnight! I've always added a dash of vanilla to the milk/cream mixture but that's optional.