French toast with yesterday’s challah
Shabbat challah dries out fast. On Sunday morning it makes the best French toast.
Ingredients
- ½ stale challah (about 6 thick slices)
- 3 eggs
- 1 cup milk
- 2 tbsp sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
- Butter for the pan
- Maple syrup to serve
Method
- Cut the challah into ¾-inch slices.
- Whisk the eggs with the milk, sugar, cinnamon and vanilla.
- Soak each slice 20 seconds per side.
- Brown in butter over medium heat, 2 to 3 minutes per side.
- Serve hot with maple syrup.
Make sure every ingredient carries a recognized certification. Meat recipes: no dairy; dairy recipes: no meat.