Challah French Toast

Title:
Challah French Toast

Yield:
4 Servings

Categories:
Breakfast,
Bread,
French




Ingredients:





          -MICHAEL HATALA   (RJHP21A)


     6    Eggs


   1/2 c  Heavy cream, half-and-half


          -or milk


     1 ts Cinnamon


   1/4 ts Salt


     4 tb To 6 T clarified butter


     8 sl Challah, cut 1-inch thick






 Beat the eggs together with cream, half-and-half, or milk. Beat in cinnamon


 and salt. 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 challah should absorb a little of the egg mixture but not


 enough to get soggy. Fry each battered challah 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. NOTE: Heavy cream really is the best liquid to


 use in this recipe.


 


 SOURCE: MAMA LEAH'S JEWISH KITCHEN


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini