Challah Bread

M and I watch a show called Anna and Kristina's Grocery Bags. In this show, the two hosts, Anna and Kristina, take an existing, popular cook book, try out some recipes from it, and then make some recipes on-camera and serve them to a chef who is expert in that genre of food.

During one of the shows, they tried French Toast made with Challah bread. The expert really enjoyed it and said that he won't make French Toast without that type of bread. I told M that I had eaten challah bread before, and that it was a sweeter bread and quite good. M really likes French Toast, so, when she spotted some challah at a store, picked up a loaf with the express intent of me making her French Toast.

Yesterday (and this morning), I set about doing so. Used my usual mixture of two eggs, a bit of milk for thickening, a splash of vanilla for flavor, and a small pinch of cinnamon. Cut three thick slices of the challah (a good solid inch), soaked liberally in the sauce, and put it on a frying pan set to a medium low (about 4.5 on the dial). Cooked them until they weren't wet anymore, but not so much the egg had fried to being "eggy."

M loved it. It was the first time I had used the cinnamon with her (she's not a big fan, and doesn't want it to be overpowering, which I didn't make it). She has since said that challah is the only way to go with French Toast from now on.

I highly recommend it if you like French Toast. Find and use some Challah bread, keep the cinnamon down (only enough to enhance the vanilla, not enough to make it cinnamony), and cook it over medium low heat for a bit longer. It was good enough that even I enjoyed it, and I'm not a huge fan of French Toast.

Give it a try.