French Toast - The Battle Of The Breads

by Top Chef

Out of these three breakfast sweets, which is your favorite? Pancakes, waffles, or French toast?

For me that depends on who makes it. When I’m at a restaurant I think the best bet is pancakes - the least likely to be screwed up. Waffles is a good choice when eating out as well if you can see they have a waffle machine and are making them fresh. But I’ve learned never to order French toast at a restaurant. Why? Because it’s just not like I make it at home.

I’ve been disappointed so many times at restaurants when I’ve ordered French toast. Either it’s soggy, or eggy, or not cooked thoroughly or the bread is lame. When making French toast the first thing you need to think about is the bread. For me, marrying a Jew sealed my selection. It was tradition in his family to buy Challah for Friday night shabot and use the left overs for French toast on Saturday morning. Since I discovered what amazingly superior French toast Challah makes, I buy the loaf on Friday, skip the sadar, and use the whole thing for Saturday morning delight.

Take it from me, you don’t have to be Jewish to enjoy this recipe, but you might get addicted to the tradition once you try it. You will need:

one loaf Challah (pronounced “holla”) Most grocery stores that have bakeries bake this bread on Friday
three eggs
3/4 cup milk
butter
maple syrup
berries (optional)

Cut the Challah into 3/4 inch slices. Beat the eggs and milk together. Heat a tablespoon of butter in a skillet over medium high heat. Dip a slice of bread into the egg mixture, thoroughly covering one side, then the other. Caution: do not leave the bread soaking. If it gets too soggy it’s to hard to cook all the way through. Put the slice of bread on the skillet. Cook one side until golden, add more butter and cook the other side. Eat immediately or keep warm in the oven. Serve with berries and real maple syrup.

Share and Enjoy: