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French Toast from Challah

We always seem to have leftover Challah, so Sunday morning French Toast has become a regular event. Trouble is, no matter how I make it the kids complain that the inside is either too dry, or the outside is too well done or (most frequently) the inside is too wet, or it's too eggy, or it's not eggy enough, etc. etc.. Is there someone proficient in making this dish from Challah who can set the records straight as to the proper consistency?

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  1. I do have a fair bit of experience making French toast from challah or other bread, and like it with a pretty moist inside. (I add a mixture of 2/3 eggs & 1/3 water to the bread slices, till every bit of bread surface is well covered with egg, then let it soak for 1/2 hour or more.) But that's a personal preference.
    It sounds like the issue is less your method and more your kids' varied tastes. Maybe teach them how to make it themselves, under your supervision, to reduce their complaints. They could get creative about adding cinnamon, chopped nuts, etc.

    1. My rule of thumb with French toast is 1 egg to 2 slices of bread and only put a tiny amount of milk. Don't let it soak to the point of getting sopping. My DH disagrees and says it's 1-3 and no milk. He thinks my french toast is too eggy and I think his is too dry. YMMV.

      Other than that, if you warm the challah up on Shabbat and put hummus, guacamole and margarine (Smart Balance) out on the table before you do motzi (so it's there while you are bringing out the first course,) you will have less leftover challah.

      2 Replies
      1. re: SoCal Mother

        For those who heat up the challah on Shabbos in an oven with uncovered meat or chicken, do NOT make French toast from this challah if you are adding milk to it. You may want to ask your LOR if you can even make it in a Milchig frying pan (I would THINK that you cannot, generally)

        1. re: hanistor

          Yes, I forgot to add that. Good point. I put mine on the "Unblech," but I don't use the leftovers for milchigs. Thanks!

      2. Try cutting the challah into "fingers" or sticks instead of slices. Each slice has less of a middle section to get soggy, and it cooks more quickly.

        1. I've never had a problem. I usually use 4-5 eggs for a full challah. Plus about a quarter cup of milk. Soak the challah briefly and fry away. Better challah makes better french toast.

          1. I highly recommend Ezra poundcake's French toast casserole with challah. A friend and I made it for a brunch and it was fantastic... go here: http://www.ezrapoundcake.com/archives...