Challah French Toast
I absolutely love diners, their extensive intimidating menu (even though I usually order the same thing), bottomless cups of coffee, homemade pies and cakes, the fact that they deliver for those lazy mornings, and the best part of all they’re open 24 hours for those really late nights. In New York I could always count on a diner being on every other block. Three of my favorites; Viand , Midnight Express, and Gracie’s Corner all with in a three block radius. Almost every time I would eat there or have it delivered, I would order “French Toast, side of bacon, and a coffee.”
The key to good French Toast is the bread.
Since there are no true diners where I live now, my new task was to make french toast just like the diners up north. The key to good French Toast is the bread and I find that Challah Bread is the best. Trying to find Challah Bread down here was a challenge. I finally found one bakery, Montana Plains, in the whole town that sells it. It is only available one day a week so this past Friday I called first thing in the morning and had them reserve a loaf for me. What a great decision!
Everyone has their own preference to how much cinnamon they like so the amount I give is my own personal preference. Same with the vanilla. The cooking time is also an approximate; I like my french toast to be a little on the darker side so I usually cook mine for 3 1/2 minutes on each side, flipping frequently. I find that making the bread half a loaf is a lot easier and less messy.
The french toast came out exactly how I hoped it would and Montana Plains better get used to seeing me on Fridays… until I start making the bread myself!
Lauren’s Challah French Toast
Ingredients:
- Full loaf of Challah bread
- 6 large eggs
- 1 1/2 cups of 2% milk (you may use whole)
- pinch of salt
- pinch of sugar
- 1 tbs vanilla (or to taste)
- 2 tbs cinnamon (or to taste)
- butter for greasing pan
- oil for pan
- confectioner sugar (optional)
Directions:
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Cut Challah Bread into 1 to 1 1/2 inch slices. Set aside. -
In a mixing bowl whisk together 3 eggs and 3/4 cup of milk.
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Add a pinch of salt and a pinch of sugar. Whisk.
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Add a 1/2 tbs of vanilla and 1 tbs of cinnamon. Whisk.
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Place one slice of Challah Bread in the bowl. Coat each side.
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Repeat with the next two slices of Challah Bread.
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Set the burner to Medium.
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Coat the bottom of a pan with vegetable oil and melt butter.
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Cook each side of the three slices of bread to your preferred brownness. Approx 6-8 minutes a slice. Flip toast frequently.
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Put the cooked french toast aside.
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Start recipe over. Repeat whole process with the remainder of the bread and ingredients.
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