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February 12, 2012

challah french toast. (+ optional steps)

Hey there! It's a fyne Sunday noon, a perfect day for french toast.

But not just any french toast, no no. What I'm talking about is a thick slice of challah bread, doused in a slightly sweet cinnamon egg milk mixture, placed on a hot pan sizzling with butter. As soon as it's cooked through, it's transferred from stove to tray. Brown sugar is crumbled indulgently atop the golden brown toast. Served on a satisfyingly heavy ceramic plate with a sturdy fork and knife. Authentic maple syrup sits in a cute little jug on the side, waiting to be drizzled (and inevitably get everywhere, making every singly surface sticky).

I live for Sunday mornings. 

Of course, there will be the requisite milk, coffee, tea, fruit, and baked good served alongside the star of the morning, whether it be french toast, waffles, or pancakes. Potatoes of some sort (home fried, anyone?) and eggs are optional characters. 

And then the morning paper. Brunch complete. 

I actually kind of hate myself for setting this scene up, because in reality, I am at college. Truthfully? My breakfast this morning consisted of: out-of-season honeydew and strawberries, green tea with a mix of regular milk & soy milk (I don't recommend this), and a well toasted english muffin. It was toasted in a safe manner, unlike my suitemate whom, last Friday night, attempted to toast her iPhone in the toaster I brought from home to newly establish in our common room. Who knew its first use would be to burn the suite down .. 

Anyway, I slathered spread my toast with peanut butter and what I thought was strawberry preserves but suspected (quite correctly) was cranberry jelly.

Oh and my roommate accidentally drank 8 day expired almond milk. That's kind of hilarious to compare to my ideal breakfast .. I mean breakfast here wasn't bad, but really? When you could have this ...

That's challah bread folded over to make a sandwich stuffed with peanut butter and nutella. And then dipped in the same egg mixture and made into french toast, so the pb & nutella got really melty. And the whole thing was nice and warm. 

No comparison. 

I was going for: "statue-esque"

I used that little end piece of the loaf. You know, the piece that usually gets eaten without realizing it when you're using the rest of the normal size pieces for actual things. 

Oh, and more nutella things later ... BE EXCITED. 

Challah French Toast (with optional additions) 

There is no set recipe for this at all. Here's a basic procedure. 

1. Whisk together eggs with a splash of milk. If using thick pieces of challah bread, I would say one egg per piece. And a quick splash of milk for each egg. 
2. Add a few shakes of cinnamon, to taste. Also add a little sugar, about a 1/2 teaspoon per egg. 
3. Slice your challah bread into slices that are 1 - 1.5 inches in thickness. 
4. OPTIONAL - If you want to make a sandwich, slice your bread into 1/2 - 3/4 inch slices. Spread whatever you want inside. Peanut butter and nutella are an excellent combo. You could also spread cream cheese mixed with a little sugar or Splenda. Trust me, that will also be amazing. Or chocolate ... the possibilities truly are endless.
5. Liberally dip your bread into the egg mixture and coat. 
6. ALSO OPTIONAL - dip the eggy-coated bread into sunflowers seeds. Do this if you like sunflower seeds or nuts, and if you like a crunchy outside to your french toast. You will not regret it. 
7. Get your pan nice and hot. Add butter. It should sizzle vigorously upon contact. Immediately place down your bread. Flip after 2 minutes, or so - whenever the one side is cooked through. Cook the other side and transfer to a tray or plate. 
8. Sprinkle with brown sugar. Serve with maple syrup. Wipe drool off face. Enjoy. 

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