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

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