You Don’t Have To Hallah!
Well, you probably will after you try my Challah French Toast, these food connoisseurs did!
Simple and delicious so give it a try especially now that you probably have leftover challah bread from last night’s Rosh Hashanah dinner.
Ingredients
2 extra-large eggs
1 cup low fat milk
1/4 cup of honey
1 tablespoon unsalted butter
Four 3/4 -inch-thick slices of Braided Challah, Loaf Pan Challah or Raisin Challah with a Cinnamon Swirl
Warm pure maple syrup, for serving
Also add for flavor; 1/2 teaspoon cinnamon, 1/2 teaspoon pure vanilla extract and Pinch of freshly grated nutmeg.
For a bit of texture and added flavor, sprinkle shredded sweetened coconut on top!
DIRECTIONS
In a medium shallow baking dish or bowl, beat the eggs and add the milk and honey.
If using milk, cinnamon, vanilla and nutmeg, also add until blended.
Soak the bread in the egg mixture, turning several times.
Meanwhile, melt the butter in a large heavy skillet until bubbling.
Add 2 of the soaked challah slices and cook until golden brown on the bottom, about 2 minutes.
Turn and cook until golden brown on the second side, about 2 minutes longer.
Repeat with the remaining egg-soaked challah.
Serve hot with warm maple syrup, fresh fruit and sprinkles of shaved coconut…pretty and delicious!
What a sweet and delicious way to start the Jewish New Year!
Alya
