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Mar 17, 2007 01:31 PM

challah french toast?

anyone have a yummy challah french toast recipe?

im cooking a brunch tomorrow and want to make something awesome.

i've only made french toast.....umm once or twice in my life. i took bread, soaked it in a mixture of milk, eggs, sugar, cinnamon, and vanilla. then fried each piece in butter. delicious, but...

is there a better, more succulent way?????

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  1. I think that's the way -- I do the same way though w/o sugar. What I do to stop the dark browning is to clarify some butter and use that -- that way the french toast cooks through but you don't get the hard brown semi-burnt stuff.
    Challah is great to use for french toast! And of course real maple syrup!

    1. You could use cream for part of the milk. THAT would certainly make it better-in a semi-deadly kind of way! Make it as rich as your dare.

      1. If the bread is already somewhat rich, I would go for a relatively simple mix of eggs and milk (you could sprinkle cinnamon as you put them in the pan-- vanilla is a bit overboard for me, but if you're going for something sweeter, I don't see how you could go wrong) I'd skip the sugar in the mix, and instead serve with toppings that have some sweetness or extra richness. A mix of nice fresh fruits (berries, bananas, kiwis, mangos, etc.) is always great, you could also add a dollop of slightly sweetened creme fraiche for some sweetness. Toasted nuts are also great (again, I put them on top afterwards, no need for anything more complicated) Fruit syrups made with preserves and brandy (etc.) are also always nice!! :)
        Also, this is the one application where I use salted butter-- frying them in a healthy dose of it is sure to make them nice and luxurious, and the salty crispness offsets the sweetness of whatever toppings you're thinking of using

        1. Funny you should ask!

          When I asked Mr. Dumptruck what he wanted for breakfast tomorrow, he said, "French toast!"

          So I making whole wheat challah from the King Arthur Whole Grain Baking book and using this recipe (roughly) from Epicurious for Grand Marnier French Toast:

          Haven't made it before, so I don't know what the results will be, but I am pretty confident.

          1. I'd skip the vanilla and add some orange zest.