Saturday, October 12, 2013

French Toast

How has it been over a year since my last post? Wow. Gotta love that french toast is what brings me back. Maybe it's because I'm home on a lazy Saturday for the first time in, oh, over a month. Maybe it's because we had leftover challah and I improvised a french toast recipe that was so delicious I just had to share it. Regardless, I'm back. We've made quite a few dishes here in our kitchen in Ann Arbor that are "dinner party worthy", i.e., it is not the slop we make for our selves that we're too embarrassed to serve to other people. I'll start to share the "dinner party worthy" dishes we've concocted, so you can see what we're up to here in our new home.

Still-sleepy French Toast

4 thick (3/4") slices of Challah
1 cup milk (we used 1% since we had it in the fridge)
1/4 cup liquid egg whites (or egg beaters)
1 egg (note, if you don't have egg beaters or just want to use eggs, use a total of 3 eggs)
1 tsp vanilla
1 tbsp brown sugar
pinch of salt
pat of butter
real maple syrup (d'uh) 

In 9x13 pyrex, or other shallow baking dish, combine milk, liquid whites, egg, vanilla, brown sugar and salt. Stir with fork to mix well. Add slices of challah in single layer. After about three minutes, flip slices of bread to let the other side sit in liquid mixture. 

In a large skillet (I used non-stick), heat a small pat of butter (maybe 1/2 tablespoon) on medium heat. Add however many slices of french toast will fit in a single layer. Fry for a few minutes then flip once golden, then fry on the other side.  Do the second (and third if necessary) batch, adding a little butter as needed. 

Serve warm with more butter and real maple syrup. Delicious!