Challah French Toast
Challah bread makes the perfect french toast. Slice your bread the night before, then dip in a creamy egg custard, pan fry, and enjoy!
Ingredients
- 1 loaf Challah bread (see notes below)
- 4 cups milk
- 2 Tbsp brown sugar
- 1 tsp vanilla extract
- 4 Tbsp butter
Instructions
- The night before, cut the bread into 1/2 inch slices. You should get about 12 slices. Leave the slices out to dry out overnight, preferably on a cookie cooling rack.
- The next morning, combine the milk, eggs, salt, brown sugar, and vanilla in a 9 x 13" dish. Dip the bread in the egg mixture for about 30 seconds a side. Move back to the cooling rack and let rest for 2 - 3 minutes.
- Preheat a large pan over medium-low heat. Melt 1 tablespoon of butter in the pan. When the butter begins to bubble, gently place 2 - 3 pieces of the bread in the pan. Cook until golden brown, about 3 - 4 minutes a side. Repeat the steps with the rest of the loaf of bread, adding another tablespoon of butter to the pan each round. Enjoy!
Notes
Challah bread is ideal, but brioche or any other loafed bread can be substituted. I've used French Bread and Sourbread Bread with excellent results.