We had a delicious dinner at Joanna and Steve’s last night, and they sent us home with some leftover Challah, perfect for making French Toast in the morning. You can also use Brioche or a nice country loaf for this recipe, so feel free to play around and make it your own. I keep it simple, topping my french toast with warm maple syrup but I am sure this would be equally delicious smothered with berries, whipped cream, jam, or some fruit compote. It’s the weekend…make some French Toast!
Serves 2-4 depending on how hungry you are
6 slices of Challah, Brioche, or your bread of choice cut 3/4” thick (I used Challah)
6 organic eggs
1 1/2 cups unsweetened almond milk (regular milk or cream work too)
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
pinch of pink himalayan salt
unsalted organic butter
maple syrup (gently warmed in a saucepan)
Preheat oven to 170 degrees to keep the french toast warm while cooking the batches.
In a large flat shallow baking dish, whisk together the eggs, milk, vanilla, cinnamon, and salt. Whisk until combined.
Place the bread, in batches if necessary, into the dish in a single layer. Let each side soak for a minute or two.
Rub a large skillet with a light layer of grapeseed oil to help prevent sticking. Place it over medium heat and melt 1 tablespoon of butter. Once both sides of the bread have soaked in the egg mixture, fry them in the skillet for 3-4 minutes on each side or until golden. Once the first batch is finished, remove from the skillet, place on a baking sheet and place in the warm oven. Wipe out any excess bits from the skillet and repeat the process with the remaining pieces of bread.
When you are ready to serve, place a few slices of french toast on a plate and drizzle with warm maple syrup.