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French Toast from Challah

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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...

            1. I don't measure anything, but I cut the Challah in about 1/2 to 3/4 inch slices. The mixture I use is mostly egg substitute, milk (probably about 3 to 1), vanilla (tablespoon or so to each cup of mix) and cinnamon (1/2 tablespoon or so per cup). Dip the Challah in the mixture, lift it out and let it drip, then fry in a hot, buttered (margarine) frying pan. Let the first side get dry than flip over and cook until done throughout.

              1. Not to mention that sliced challah is usually marked down at the supermarket on Sunday morning.

                (Leftovers??? I have teenagers!)

                1. Favorite challah for French Toast?
                  East Coast - Rosendorf (Balt)
                  Left Coast - Lang's Loaf (SD)

                  1. If you can't win with the French toast, cut up the challah in cubes, slice some vegetables and have a Motsei Shabbat fondue party instead. We use a milchig crockpot to melt the cheese.

                    1. I don't know how many eggs I use per slices of bread, but I make a mix of eggs with a little bit of milk and sugar mixed directly into that. I don't leave the challah slices to soak; I just dunk them in the egg mix and squeeze out the excess.

                      1. Sounds like you are cutting your slices too thick for the level of control that you are seeking. Try cutting them thinner.