Nanny’s Challah Bread French Toast
- 1 loaf of sweet cinnamon challah bread
- 12 eggs
- 1 cup heavy cream
- ½ cup milk
- ¼ cup sugar
- ½ teaspoon of vanilla
- pinch of salt
Start with your favorite challah bread and slice it into 1 inch slices; place the bread on a cooling rack and allow the bread to dry over night. In a large mixing bowl whip eggs, cream, milk, sugar, salt and vanilla till smooth. Place your dried challah bread slices in a casserole dish in a single layer; pour the egg mixture over the top till bread is just covered, repeat in separate casserole dishes till bread and egg is used up. Allow the bread to soak in the egg mixture till bread has absorbed as much as it will soak up.
Preheat the oven to 350
Heat large skillet with either non stick cooking spray or a small pat of butter; fry the bread a couple at a time till golden brown and slightly set. Place french toast on a baking sheet and repeat with remaining bread. When the remainder of the bread is fried place in the oven for 15 minutes or until the inside of the bread is set.
Serve immediately on warmed plate with fruit compote and powdered sugar or syrup.
- 1 pint strawberries
- 1 pint of blackberries
- 1 pint of raspberries
- 3 cups sugar
- ½ cup water
- ½ teaspoon vanilla
Place sugar, water and vanilla in a medium sauce pan and bring to gentle boil. Reduce syrup till thickened. Cut the tops off the strawberries and quarter them; place all the fruit in a mixing bowl and pour the syrup over the fruit and mix till the fruit is slightly cooked and breaks apart, serve immediately or store in fridge.
Please visit Brooke Elizabeth Barkley’s YouTube cooking show.