This recipe is not shiny and new; it’s not innovative or original at all. But this IS the best french toast I have ever made, thus entirely worth sharing. This version is prepared with Challah, a soft Jewish egg bread, and fresh grated nutmeg. You can use ground nutmeg if that’s what you have, but the strength of the nutmeg’s flavor diminishes the longer it’s been since the spice was ground.
I left out the heavy cream, honey, and extra sugar called for by other recipes – I think those ingredients are somewhat extraneous here. In this instance, I think simple is better. Because the challah bread is so soft, it doesn’t need to be soaked in the egg and milk mixture – just a quick dip on each side will suffice, otherwise the finished toast will be almost soggy in the middle.
Challah French Toast
Yields 2 servings, 2 slices each
1 loaf challah bread
1/3 cup milk
1/4 to 1/2 teaspoon vanilla extract
- Slice 4 pieces of challah, 1/2 to 3/4 inches thick. In a shallow bowl or pie plate, whisk eggs with the milk, vanilla, and scant grated nutmeg (use a microplane if you have one).
- Heat 1 tablespoon butter in a large saute pan or skillet over medium heat. Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Hold slices above the bowl and allow the excess egg mixture to fall back into the bowl. Coat only as many slices as you will be cooking at one time.
- Place two slices of bread at a time into the pan, and cook until golden brown, about 3 to 4 minutes per side. Repeat with remaining slices, adding another tablespoon of butter to the pan before toasting.
- Serve hot with maple syrup and additional butter if desired.