Eppes Essen

December 2001 - Chanukah, Challah French Toast

by Ellen Saxe

Now that it is getting dark early and raining regularly it is pleasant to catch up on some socializing. I love to have guests over for a daytime meal. It seems even more of a luxury to devote some "work time" to visiting with friends. One of my favorite breakfast or brunch treats is French Toast. If you make it the way my mother taught me, using left over challah. You will have a dish easily good enough for guests. My friend Tessa called last week to tell me she had such a craving for my French toast that she even dreamed about it!

Because it is fried, French toast is a perfect Chanukah indulgence. If you follow my recipe it will be golden and toasty but not nearly as oily and caloric as latkes. (Not that I have anything against latkes, I just don't think you should have then for dinner and breakfast).

Challah French Toast

Slice leftover challah 1 inch thick. My challah is usually about 5" wide and 3-1/2" high and I figure about two slices per person.
Mix 4 eggs with 1 cup of milk, beat well with a fork.
Using a low, flat bowl, soak two slices of challah at a time.
With a spatula, turn once to be sure each slice is totally soaked.
Set the soaked slices on a plate, and continue soaking more until you have the amount you need. If you run out of egg and milk, mix up what you need keeping the same ration, i.e. one egg to 1/4 cup milk if you need just a bit more.
Heat a heavy skillet.
Put in about 1 tbsp. canola oil and 1 Tbsp. butter. Use more or less depending on the size of the pan. You want to soaked challah to be able to slide on the hot buttery oil, but it doesn't need to swim.
When the oil is hot put in the soaked challah. It should sizzle right away.
Turn when the first side is golden and fry the other side, adding more oil and butter only if the pan is dry.
Put the golden French toasts into a moderate (350) oven to finish. Since these are thick slices they won't be entirely cooked in the center yet. I lay mine right on the oven racks so that excess oil can drip off. You may wish to put some foil on the bottom of your oven.
When the French toast is puffed (it will rise like a souffle), it is ready to put on warmed plates to serve

I think it tastes best with a dark, slightly tart jam like plum or blackberry. It is also wonderful with maple syrup. If you want to continue to Chanukah theme top with sauteed apples.

Sauteed Apples (Prepare the apples before you make the French toast.)

Wash, quarter, and Core about one apple for every two people
Slice thinly and saute in a small amount of butter until tender.
Moisten with apple juice (just enough to wet).
When the French toast is in the oven bring the apples to a simmer.

Put the French toasts on warmed plates, pour the apples over them and sprinkle generously with cinnamon sugar.

This is really good. And I wouldn't kid about a thing like that.

Ess Gesunter Haidt.

Ellen

updated 12/02/2001 - rge

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