A wonderfully decadent way to start the day is with French toast made with rich homemade challah. It's also a great use for any leftover challah you have.
- 3 extra-large eggs
- 1/2 cup milk
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pure vanilla extract
- Pinch of freshly grated nutmeg
- Four 3/4-inch-thick slices of Braided Challah , Loaf Pan Challah or Raisin Challah with a Cinnamon Swirl
- 2 1/2 tablespoons unsalted butter
- Warm pure maple syrup, for serving
In a medium shallow baking dish or bowl, beat the eggs with the milk, cinnamon, vanilla and nutmeg until blended. Working with 1 challah slice at a time, 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 maple syrup.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
261 calories; 15g total fat; 227mg cholesterol; 268mg sodium; 21g carbohydrates; 1g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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