On our last visit I made afternoon brunch that very weekend with our fresh baked loaf. Even now when our dentist hands us a loaf whenever we have appointments on Fridays (we love you Dr Levy), the kids and I get totally jazzed. After that moment whenever I saw a fresh loaf of challah my eyes would light up. The only bread we had in our house as a child was pre-sliced and packed with grains, not exactly a kid’s dream. Fluffy and braided into a golden orb it’s just as beautiful to look at as it is to nibble on. From that first moment when I was at a friends Friday night Shabbat in grade school being told to grab a piece as it was passed around was curious to me. The passion I have for challah still exists and must be in the genes as Kenya and Chloe have the same obsession. A culinary moment in time that stopped me in my tracks forever. Holiday Challah French Toast will make you want to track down a loaf every week of the year as an excuse to make this undeniably delectable treat. The type of golden, tender pan seared bread that starts with the most important ingredient in the dish, the bread itself. Pour the strawberry sauce on top, and garnish with mint and a sprinkle of cinnamon, if you like.There’s french toast and then there’s french toast. Repeat with remaining bread, greasing the skillet again between batches.Īrrange the finished French toast on a platter and dollop with sour cream. Transfer to a rimmed baking sheet and keep warm, covered with foil, as you make more batches. Cook until the bread is golden and toasty, 3 to 4 minutes per side. Grease the skillet generously with butter and add as many slices of bread as will fit comfortably in one layer. Heat a large skillet or griddle over medium-low heat. Put the slices of bread on a baking sheet to hold. In an 8-inch square baking dish, whisk the eggs, milk, cream, vanilla, a few pinches of salt, and the nutmeg.ĭip each piece of bread in the egg mixture for 10 seconds per side if you want lighter, fluffier French toast, or 20 per side for denser creamier French toast. Make the French toast: Preheat the oven to 200☏. Remove from the heat, stir in the lemon zest, and cool to room temperature. Make the strawberry sauce: Combine the berries, sugar, lemon juice, and salt in a saucepan and heat over medium heat until the berries begin to release their liquid and the liquid cooks and thickens, 10 to 15 minutes. That’s the true spirit of Valentine’s Day. makes it for you, just play dumb and pretend like this is some Cordon Bleu level shit. OK, so I know I keep saying how easy this is - but if your S.O. The strawberry sauce is a breeze to pull off, and mixing it with sour cream gives you a slightly more tart shortcake vibe I’m all about (you could totally swap in whipped cream, come to think of it!). I like to use challah when making French toast, because unlike regular soft bread, challah ends up fluffy, thick and custardy, with a crispy exterior. You rub your bleary eyes, then look a little closer to see the decadent masterpiece that is this French toast, complete with dollops of sour cream and a drizzle of syrupy strawberry compote.Next, you’re thinking, “how on hell did my significant other manage to pull this off?” What if I told you that this breakfast was actually soooo easy to make? I love my challah French toast recipe for many reasons, mainly because it’s the perfect combination of savory and sweet (and you guys know how I feel when things are toooo sweet). Imagine waking up one February morning to a beautiful, seemingly complicated Valentine’s Day breakfast in bed.
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