A group of girls from my alma mater came over for breakfast this past weekend and I decided to make something relatively simple, french toast. I used a few loaves of challah bread I had made the day before. Now, if you haven’t had challah, I strongly suggest you go out and get some. Right now. Instead of just doing the standard milk, eggs, cinnamon mixture, I added fresh orange juice, orange zest, and a wee bit of honey. The changes were subtle but oh so delicious. I whipped up some cream, by hand, (see what culinary school has done to me?), and topped the french toast with warm maple syrup and fresh berries.
(for 4 3/4″ thick slices of challah)
3 extra large eggs
1/2 cup milk
1/2 teaspoon cinnamon
1/2 teaspoon pure vanilla extract
**1 tablespoon honey
**1/2 teaspoon orange zest
**juice of half an orange
1/2 cup of whipping cream
what to do
Mix everything but the cream and sugar in a shallow baking dish. Heat a skillet (I used cast iron) over medium heat with 2 tablespoons of butter.
Place sliced challah into egg mixture to coat both sides. Cook until crisp on the outside and warm on the inside. To make the cream, put it in a chilled bowl and whisk it until medium peaks form. You can also use an electric mixer with the whisk attachment.
For all of the ingredients with **, feel free to gauge how much you want based on your personally preferences.