French Toast is a great basic recipe to have on hand whether it be for breakfast or brunch. It’s versatile in the sense that once you make it, it can either be served on its own or with a sprinkle of icing sugar, sliced strawberries, or even made into a sandwich with warm goat cheese or chocolate spread between slices! The possibilities are endless and the entire process takes less than 10 minutes!
1 Tbsp oil, butter or margarine
1 loaf, day old challah
2 large eggs
¼ cup milk
½ tsp vanilla extract
1 pinch salt
1 pinch cinnamon
4 Tbsp icing sugar (optional)
Begin by slicing the challah into 1-½ inch slices.
Warm a tablespoon of oil/ butter or margarine in a frying pan over low-medium heat.
Crack the eggs into a medium-sized bowl. Add the vanilla extract, milk, and salt and mix to combine.
Place one slice of challah at a time into the bowl, lightly pressing down to ensure that the challah is soaked and not only glazed with egg. Soak each side for 10 seconds. Shake off excess or else you’ll be cooking the egg that drips off in the frying pan!
Transfer the slices from the bowl immediately into a frying pan. Leave enough space between them in the frying pan to ensure there is sufficient room to flip. Allow one minute to pass, then using a spatula press down on the slice for 20 seconds. Flip and repeat. Continue with remaining challah
As the slices begin to turn golden, remove and place on a prepared tray. Sprinkle each with a dash of cinnamon while still warm.
After 3-4 minutes, sprinkle with icing sugar, if desired. The wait time ensures that the French Toast has cooled and that the icing sugar won’t congeal or become runny.