Recipe: Challah French Toast (Mama Leah's Jewish Kitchen)

CHALLAH FRENCH TOAST

6 eggs
1/2 cup heavy cream, half-and-half or milk*
1 tsp ground cinnamon
1/4 tsp salt
4 to 6 tbsp clarified butter
8 slices challah bread, cut 1-inch thick
Jam, maple syrup, honey, cinnamon or sugar (optional, for serving)

Beat the eggs together with cream, half-and-half, or milk. Beat in cinnamon and salt; set aside.

Melt the butter in a large frying pan.

Dip the challah slices, one at a time, into the egg mixture, making sure that each slice is well coated. The bread should absorb a little of the egg mixture but not enough to get soggy.

Fry each battered bread slice for 2-3 minutes on each side until they are golden brown. Don't fry too fast or the inside will be wet and gooey.

Serve with your favorite jam, maple syrup, honey, cinnamon, sugar, or plain.

*Heavy cream really is the best liquid to use in this recipe.

Makes 4 servings
Source: Mama Leah's Jewish Kitchen by Leah Loeb Fischer and Maria Polushkin Robbins, 1990