Challah French Toast
loaf Challah bread
of plain white flour
of sugar + more to taste
of vanilla extract
of melted butter
of milk or half and half
Butter and Olive oil for frying
For Topping *optional
blueberries and strawberries
A dusting of Powdered Sugar
Pure Maple Syrup
To a bowl, whisk melted butter, eggs, cinnamon, nutmeg, salt, sugar, flour, vanilla extract, and milk until well blended.
Slice challah bread into 1 1/2 inch thick slices.
To the bowl, add 2-3 slices of challah bread at a time.
Dip both sides of the bread into the mixture and ensure it's well coated.
You can allow the bread to sit in the mixture for up to a minute.
To a nonstick pan, add a tbsp of butter and tbsp of olive oil and bring to a slight bubble.
Once butter is melted and oil is hot, remove bread from the mixture and add to the pan. Do not overcrowd the pan and allow each slide to have its own section on the pan without touching.
Cook on medium heat for 2-3 minutes per side until golden brown.
Remove from pan and sit in a 200-degree oven to keep warm until all slices are cooked.
To serve, top french toast with desired toppings and finish with a drizzle of maple syrup and powdered sugar.
I did a french toast stack, which included scrambled cheddar eggs and bacon! Highly recommend adding that on top of the french toast as well.