French Toast

12 slices


12 large slices of day-old challah, homemade or good quality

6 extra large eggs

1 1/2 cups whole milk

1 Tablespoon pure vanilla extract

1/2 teaspoon cinnamon

2 Tablespoons packed brown sugar

1/4 teaspoon kosher salt

Butter for frying

Confectioners' sugar for dusting


Accompaniments

Maple syrup

Bacon


In a shallow bowl or baking pan, whisk together the eggs.  Add the milk, vanilla, cinnamon, brown sugar, and salt and whisk until well blended. Turn the bread slices, two at a time, in the egg mixture until thoroughly saturated, but not falling apart, about 20 seconds per side.  Heat a large skillet (I like to use a cast-iron) over medium to medium-low heat and add 1 tablespoon of butter.  When foaming subsides, add the soaked bread slices and cook until golden brown, about 3-4 minutes.  Turn the bread and continue to cook until the second side is golden brown, another 3-4 minutes.  Serve immediately or keep warm in a 200º F oven while you finish the remaining bread slices.  Dust with powdered sugar and serve with maple syrup and bacon.  Enjoy!


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