Probably one the best ways to eat challah! This recipe comes from The New Best Recipe by Cook’s Illustrated. Makes 10 – 12 pieces of challah french toast.
- 1 loaf challah, sliced not too thin and not too thick
- 4 TBS unsalted butter, melted
- 1 1/2 cups skim milk
- 2 eggs
- 4 tsp vanilla
- 2 TBS sugar
- 2/3 cup unbleached all-purpose flour
- 1/2 tsp salt
- unsalted butter for frying pan
- Powdered sugar or maple syrup for serving
Start with melted butter in a large bowl (I melt mine in the microwave).
Whisk in the milk, then the eggs, vanilla and sugar. Whisk in the flour and salt, whisking until as smooth as possible. Heat a frying pan or griddle over medium heat, and grease with unsalted butter.
Soak a few slices of challah at a time, both sides, for no more than 40 seconds per side (per Cook’s Illustrated, I’ll admit I don’t really time this, I just let it soak a bit on both sides).
Using a fork, transfer slices (let excess batter drip into the bowl first) to the hot griddle and cook, flipping after about 2 – 4 minutes, until both sides are golden.
You can keep cooked french toast in a 200 degree oven, covered loosely with foil, until all pieces are cooked. Serve sprinkled with powdered sugar (use a fine-meshed sieve; take a spoonful of sugar, dump it into the sieve which you’re holding over the plate, and stir the sugar with the spoon as it dusts the toast) or with maple syrup.