Challah! (pronounced “ha-la”) Get it? Challah to the Best… yeah ok, still lame, but the bread is good!
This braided butter and egg bread makes the best French toast.
I like to make my challah a few days prior to the day I plan to serve French toast. I love bread fresh from the oven, this one is no exception unless it’s for French toast. All toast really, I like those breads a day or two old.
Traditionally this bread is braided and left as a free-form loaf, meaning it’s not baked in a bread pan but rather just on a baking stone or sheet pan. The last time I made this I braided it as usual but then I put the braid in bread pans. The result was a lovely high rising braided loaf that made some pretty impressive French toast.
The challah recipe is below. Here’s what I do for French toast:
In a shallow but wide bowl (a pie pan works well) whisk 1 egg for every two slices of toast you plan to make. Add roughly 1 tablespoon of milk per egg. Then whisk in a pinch of cinnamon, a dusting of nutmeg and a splash of vanilla. (maple or almond extract is good too!)
Heat your griddle or pan as you would for pancakes.
Place a fat slice of challah into the egg mixture. Allow this to soak for a few seconds then flip it and let it soak a few more seconds.
Without making the inevitable mess take the egged bread from the pie pan and place it onto the griddle. Allow this to cook for a few minutes until it is golden brown. Then flip and repeat.
Top your French toast with any fresh fruit, preserves, whipped cream, honey, or of course some home grown maple syrup!
Don’t have time to bake your own Challah but want to make the
French Toast for Easter Brunch?
Let me know! I’d be happy to bake it for you!