French toast isn’t difficult to make, but it’s also easy to mess up. The trick? Have everything in place before starting, Mise en place – everything in its place.
The version I made is relatively simple but done well it’s perfect. I used a loaf of challah bread that was a few days old, sliced about 3/4 of an inch. The eggs were mixed with heavy cream, cinnamon, nutmeg, and vanilla extract.
I soaked each slice about a minute before putting in a non-stick pan over medium heat – you don’t want the butter to burn or the egg mixture on the bread to cook too fast. After each side is browned to your liking put the cooked toast in a pre-heated oven for about 5 minutes on a wire rack over a sheet pan. You will cook the rest of the toast as you wait on those in the oven.
When you are ready to serve, plate the toast and dust with a light coat of powdered sugar and good maple syrup. Feel free to top with fruit, honey, whipped cream… whatever you like. The next time you want something special for breakfast, I hope you will try my Challah French Toast.
Challah French Toast with Powdered Sugar Pre-heat oven to 325 degrees Pre-heat a non-stick pan over medium heat In a large bowl, mix the eggs, cream, cinnamon, nutmeg, and vanilla extract If it isn't already, slice the challah bread to about 3/4 of an inch per slice Dip a few pieces of bread in the egg mixture and let soak between a minute or two - depending how dense you want your toast Place the soaked bread in the pan and lightly brown each side Once each has browned to your liking, place on a wire rack over a baking sheet and put in the oven for about 5 minutes Continue cooking the rest of the bread When ready, lightly powder the toast with powdered sugar and serve with maple syrup Feel free to top the French Toast with fruit and or whipped creamChallah French Toast with Powdered Sugar
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