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
Preheat oven to 250°.
Preheat griddle, if using, to “French Toast” setting, or place 1 tablespoon of the butter in a 12” non-stick skillet.
Cut challah lengthwise, then crosswise, into ½ or ¾ inch slices.
In a large shallow pan, beat eggs with fork, then add milk and salt, and beat until well mixed.
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.)
When griddle has reached temperature, add 1 tablespoon of the butter and spread over the entire surface.
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.
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.
Wipe griddle or pan clean with paper towels and dip remaining challah slices in egg mixture. Repeat steps 6-8.
Serve with pure maple syrup and/or preserves (I like them with sour cherry). Or sprinkle each slice with salt, for savory fritters.