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French Toast

Vanilla Challah French Toast Recipe

This recipe for Vanilla Challah French Toast will blow your current recipe right out of the water, I promise. The buttery toasts are bursting with vanilla and cinnamon-- to die for. Serves 10 one-slice portions or 5 two-sliers.

Vanilla French Toast

Ingredients:
6 lg. eggs
1 1/2 C. whole milk
1 tsp. vanilla extract
1 tsp. cinnamon
1 tbsp. sugar
1/2 tsp. salt
1 large loaf of challah bread
Butter or butter-flavored cooking spray

For serving:
Pure maple syrup
Powdered sugar

Instructions:

Slice challah bread into thick slices (approximately 1" thick).

Beat eggs in a large but shallow bowl. Add milk, vanilla, cinnamon, sugar, and salt. Mix well.

Soak challah in egg mixture for about five minutes, turning once. (It can be easier to use two shallow pans for soaking challah.)

Heat a small amount of butter (the more you use the tastier it will be-- but fattier, too, of course. This is your call.) in a large skillet over medium heat. Add egg-soaked challahs and cook 2-3 minutes per side, til nice and brown.

Remove from pan and keep warm until ready to serve. (Or simply serve as you go.)

Serve with butter, warm maple syrup, and a sprinkle of powdered sugar.

Note: To make this brunch menu idea a little easier to organize, slice the challah and make up the egg mixture the night before. Then all that will be left is the cooking!

Recipe courtesy of Divine Dinner Party