French toast is a brunch food I often forget about, which is a shame because it’s so elegant and easy to make and an excellent way to use up almost stale bread. I have to confess that I am typically a savoury brunch person. If my aura had a flavour profile it would be home fries, bacon, eggs, and hot sauce. On the rare occasion that I wake up with a sweet tooth, I usually go straight for waffles, in true Leslie Knope style. However, when I brought home a loaf of challah last week that looked deceptively fresh and juicy on the outside but had actually gone stale by the time I sliced off my first bite, I knew right away what it would have to be turned into: challah french toast.
French toast is great with any kind of fancy bread, but I discovered that it’s especially nice with challah because challah is soft and gooey and light. You can eat more than a couple pieces of it without feeling overly stuffed! Topped with some fresh fruit (oranges go super with the cardamom in the batter) and the classic french toast accoutrements, it’s really the perfect brunch-at-home dish. Because who has time to wait in the 2-hour lineup at Wilf & Ada’s? Not me. I have a zillion issues of the New Yorker to catch up on. My subscription auto-renewed while I was on vacation and now I am fully committed.
You can eat now!
- About half a loaf of day-old challah
- 1 cup almond milk (or regular milk)
- 2 eggs
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cardamom
- pinch of salt
- butter for frying
- sliced oranges and icing sugar for topping, if you want
- Slice your challah up into as many pieces as you want.
- Combine eggs, milk, and spices into a medium sized bowl. Beat with a whisk until thoroughly combined.
- Dip your challah in the egg and milk mixture. Ensure both sides of the bread are covered.
- Fry the challah in butter over medium heat until each side is golden brown.
- Top with icing sugar and sliced oranges, or whatever you have on hand (berries, cheese, fresh mint, nuts, and seeds would all be nice).
- Enjoy with more butter and maple syrup!