Breakfast. The most important meal of the day.

Especially true when French Toast is on the plate!

This recipe is so good that it made me go out and purchase a ginormous cookbook that weighs about 50 pounds.

I’d never made French Toast that used flour in the batter before making this recipe. I think the flour adds a little extra oomph to the batter and also gives the bread a nice toasty crust on the outside.

Go warm up the maple syrup…

Here’s what you need:

Challah Bread*, egg, sugar, flour, butter, milk, vanilla, cinnamon, nutmeg, salt.

Click HERE for a Handy-Dandy Shopping List

*Challah Bread is a rich, egg based bread that makes spectacular French Toast. My store usually sells it in an oblong shaped braided loaf but for some reason they decided to make this one in a loaf pan. Look for Challah in the fresh bakery section of your store.

Confession from the Chief Idiot:  I mixed the batter directly in the pan and it was a huge pain. Stirring in a pan with square corners is…well….messy. I’d recommend using a mixing bowl and then pouring the batter into the shallow pan for soaking the bread.

Melt 2 Tablespoons of butter in a small bowl in the microwave and allow it to cool while you mix the rest of the ingredients.

Break an egg in mixing bowl and lightly beat it with a whisk.

Add 3/4 cup milk and 2 Tablespoons of (cooled) melted butter to the beaten egg and mix well.

Add 2 teaspoons of real vanilla extract…

Add 2 Tablespoons of Sugar, 1/4 teaspoon salt, and 1/3 cup of flour to the batter….

Then spice it up with 1 teaspoon of cinnamon and 1/2 teaspoon nutmeg.

Mix it all together (easy for you since you’re smart and using a nice round bowl) removing as many of the lumps as possible.

I like to slice a very thin end off the bread so that I will have 2 equal sides for soaking.

Cut the bread into slices between 1/2 and 1 inch thick. I personally like my French toast a little on the thinner side so that the batter really soaks all the way through the bread. If you prefer big thick slices, go for it.

Also you can decide if you want your pieces whole or cut in half.

If the pieces are smaller, I can eat more. Right?

Soak the bread for about 30 seconds per side in the batter.

Soak, soak, soak.

Melt about 2 Tablespoons of butter in a large non-stick skillet over medium heat. When the butter gets foamy, put in the soaked bread.

Depending on the heat of your stove, cook for about 4 minutes per side until golden brown.

I have a dumb electric stove so I have to carefully monitor the heat of the pan or it will get scorching hot and burn my bread. For this recipe, I think it’s better to cook over a lower heat so that the bread cooks all the way through as it gets it’s lovely golden crust.

Keep the cooked French Toast warm in the oven while you soak and cook the rest of the bread. You may need to add more butter to the pan as you go.

This recipe makes enough batter for about 4 servings using 1/2 of the loaf of Challah Bread. You can also easily double the batter recipe.

Dust with a little powdered sugar if you’d like and serve it up!

Don’t forget the maple syrup!

Have a happy weekend!

Here’s the recipe:

French Toast

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3 Responses

  1. That is the greatest cookbook! I use this cookbook all the time! And their french toast is fantastic. Of course, anything using challah bread is good!

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