|My Family Kitchen|
Vanilla French Toast
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
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