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Lisa’s Favorite French Toast

Serves 5 to 6


1 BLB Challah loaf or braid, one day-old 8 large eggs ¾ cup 2% or whole milk ½ tsp. salt 2 – 3 Tbsp. butter

  1. Preheat oven to 250°.

  2. Preheat griddle, if using, to “French Toast” setting, or place 1 tablespoon of the butter in a 12” non-stick skillet.

  3. Cut challah lengthwise, then crosswise, into ½ or ¾ inch slices.

  4. In a large shallow pan, beat eggs with fork, then add milk and salt, and beat until well mixed.

  5. Place 6 or 8 challah slices in the egg mixture, or enough to fill the skillet without crowding, and coat one side. Flip each slice over and coat the other side. (If using a skillet, heat on medium-high and add butter, swirling it around until melted.)

  6. When griddle has reached temperature, add 1 tablespoon of the butter and spread over the entire surface.

  7. Remove bread slices from the egg mixture and place gently on the griddle or in the skillet. Cook for approximately 5 minutes or until dark golden brown on one side. Flip and repeat with the second side, adding a little extra butter to pan, if needed.

  8. Remove cooked slices from griddle or pan and place on an oven-proof plate and cover with a towel. Place in warm oven until ready to serve.

  9. Wipe griddle or pan clean with paper towels and dip remaining challah slices in egg mixture. Repeat steps 6-8.

  10. Serve with pure maple syrup and/or preserves (I like them with sour cherry). Or sprinkle each slice with salt, for savory fritters.

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