Challah French Toast

My husband and I occasionally share a French Toast breakfast at our local family restaurant where we usually have coffee time with Myrna.

I decided I needed to make this at home instead, maybe for brunch or a light supper.

I used my favorite, easy Challah loaf, and didn't braid it but baked it in a loaf pan and then sliced it as thick as my electric slicer would go, about 5/8 inch wide (any thickness from 1/2" up to 1" is acceptable).  If you don't want to make your own bread, the restaurants around here use Texas toast successfully.

I made the French toast today, for lunch that we had with Amylu maple-flavored breakfast sausages and some home-canned V8 juice that Don and Bonnie gave us.  Delicious! and I have more of the bread in my freezer!  It is also good for regular toast or sandwiches or just bread and jam or honey.

                       Challah French Toast 

  2           large eggs

     2        Tablespoons  milk

     1/4     teaspoon  vanilla extract

     1/2     teaspoon  cinnamon sugar

  4           thick slices  Challah -- or SimpleWhite Bread

Beat eggs in a one cup measure. Add milk, vanilla, and cinnamon sugar, and beat until frothy.

Dip each slice of bread in the egg mixture, first on one side, then the other.

Cook both sides in a greased griddle at 375° until golden, about 3 minutes on each side, or in a large frying pan on medium high heat.  Optional:  Dust with powdered sugar before serving.

                        Challah 1 Loaf in mixer

  3 1/4    cups  Flour -- 14 3/4 ounces

  3           tablespoons  Sugar

  1 1/2    teaspoons  Salt

  2           teaspoons  Instant Yeast

     2/3    cup  Water -- 125°

     1/3    cup  Salad Oil

  1           large  Egg

                        Glaze

  1           large  egg yolk -- beaten

    1/16   teaspoon  Salt

Heat water to 125 ° in microwave.  Place flour (minus 1 cup), sugar, salt, and yeast in mixer bowl.  Using paddle attachment, turn on mixer to slow to combine.  Add eggs and salad oil. Turn to slow and then slowly add water.   Turn to speed 2 and mix 2 minutes.  Change to dough hook, add remaining flour and knead 6 minutes. 

Let rise in covered bowl for 15 minutes.  Punch dough down on a slightly floured surface.

Shape into a loaf to fit a 4 ½ x 8 ½ or a 4 x 10” greased loaf pan.

*If braiding, divide into 3 equal pieces (about 9 ounces) for each loaf.  Roll each piece into a cylinder, about 1 1/2" x 15" long.  Braid gently, tuck ends under. Place in greased loaf pan or on a cookie sheet.

Preheat oven to 375°.

Cover and let rise until doubled, about 20-25 minutes.  Brush loaf with salt and egg mixture.  Bake in lower 1/3 of oven for 20 minutes.  Lower temperature to 350° and bake 10 minutes more.

27 ounce loaves

  "Cuisinarts The Connoisseur's Choice"

Check here for a braided version of this Challah recipe; made in the food processor.