Brunch

Challah French Toast

By on September 2, 2017

Thick Challah slices, cut and left to dry a bit.   Two eggs per slice, maybe an extra or two beaten in a large bowl.  A light pour of milk or cream, a touch of vanilla.  And a squeeze of agave nectar.   Perhaps some orange zest and a splash of Grand Marnier if you are feeling that….

Soak slices a couple at a time, then into hot pan with a bit of butter, flip when nice and browned.  Into 300° oven while you finish the rest.

With some crispy bacon and warmed maple syrup….   Happy Weekend

TAGS
RELATED POSTS
Transfer To Social Networks

The Cook
Receive Updates
Sign up to have new posts sent right to your inbox
Archives