Halla for Challah!

This morning I tried a new flavor with an old favorite: french toast. My change? This time I tried using challah - the fab braided sweet bread traditionally eaten during Friday night sedar dinners.


I'm up in Bellingham this weekend, visiting my friends "W" and "L". Yesterday I bought a loaf of sesamie challah from Blazing Bagels in Redmond. I meant to eat the bread last night, but never really got to it. So I wanted to be sure that the bread was eaten before it went stale. I cut some nice thick slices, about an inch thick.


Now, the key to really, really good french toast, I've found, is that you need to treat the bread like a sponge and soak up all the eggy goodness with it before cooking. It's a little bit of a balancing act - you don't want to soak up too much egg, but not enough and your french toast is too dry.


For the egg, I whipped up a couple of eggs with some vanilla and a little pumpkin pie spice. Yumo!

I personnally prefer my french toast lightly tan - not too dark.


With just a little butter this french toast was amazing! L, who isn't really a breakfast person, ate a slice. Then went back and got a second, really big slice! I've made french toast with sweet bread for years, but never with challah specifically. It wasn't too sweet, and paired so well with some bacon. Such a yummy breakfast, and a great way to start the day with my friends.

Here's to delicous everywhere,