Challah is soft, yet chewy, making it perfect for French toast. Day-old challah, in particular, acts like a sponge, soaking up the egg and milk mixture for a delicious breakfast!
- 6 large eggs
- ½ cup whole milk
- ½ teaspoon vanilla extract
- 8 slices challah or brioche, cut 1-inch thick
- 1-½ tablespoons unsalted butter
Prepare your french toast. Beat the eggs, milk and vanilla extract in a large shallow pan until well blended. Add the bread slices and let them soak for 4-5 minutes, turning them occasionally, until all of the liquid has been absorbed. Heat the butter on a griddle or large sauté pan over medium heat. When the butter has melted and looks foamy, cook the soaked bread slices for 2-3 minutes per side or until lightly browned and crispy.
Note: use two pans or cook half the slices at a time and keep cooked slices warm in a preheated 140-degree oven (repeat with the remaining slices).