Challah French Toast
Author: Chef Kelli
Recipe type: Breakfast / Brunch
Cuisine: Jewish
Prep time:
Cook time:
Total time:
- ½ to full loaf challah, sliced in 1-1½ inches thick and slightly stale
- 2 eggs
- ⅔ cup milk
- ¼ teaspoon ground cinnamon (optional)
- ¼ teaspoon ground nutmeg (optional)
- 1 teaspoon vanilla (optional)
- Beat together eggs and milk (and any spices)
- Heat lightly oiled (I prefer butter or margarine) skillet over medium-high heat
- Soak slices of challah in the egg mixture, make sure you coat both sides, let it absorb as much as it can (but remove before it starts to crumble)
- Place on skillet and cook until both sides golden
- Serve hot with favorite topping!
Recipe by Kelli Cooks at https://www.kellicooks.com/what-do-do-with-leftover-challah/
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