Recipe: Challah French Toast (Food & Wine magazine)

CHALLAH FRENCH TOAST

"A wonderfully decadent way to start the day is with French toast made with rich homemade challah. It's also a great use for any leftover challah you have."

3 extra-large eggs
1/2 cup milk
1/2 teaspoon cinnamon
1/2 teaspoon pure vanilla extract
Pinch of freshly grated nutmeg
2 1/2 tablespoons unsalted butter
Four 3/4-inch-thick slices of Braided Challah , Loaf Pan Challah or
Raisin Challah with a Cinnamon Swirl
Warm pure maple syrup, for serving

In a medium shallow baking dish or bowl, beat the eggs with the milk, cinnamon, vanilla and nutmeg until blended. Working with 1 challah slice at a time, soak the bread in the egg mixture, turning several times.

Meanwhile, melt the butter in a large heavy skillet until bubbling. Add 2 of the soaked Challah slices and cook until golden brown on the bottom, about 2 minutes. Turn and cook until golden brown on the second side, about 2 minutes longer. Repeat with the remaining egg-soaked challah.

Serve hot with maple syrup.

Makes 4 servings
Source: Food & Wine magazine