Once you start making bread at home, there truly is no going back. I appreciate everything homemade since you know what’s going in it and the hands who have made it. As a kid, a family friend of ours would make maple syrup from his country place and bring it over in massive mason jars, and I must say, I never truly appreciated it until today. I’ve always loved food (my baby pictures prove it) but I didn’t always appreciate the time and quality put into it. Simple things like a homemade jam or loaf of bread are so incredibly precious and in my opinion, far superior to the stuff that sits on supermarket shelves for months. Now, I don’t always have time to knead, punch and prove a loaf, so that’s where bakeries come into place. In a pinch, bakeries provide great artisanal breads, pastries and everything in between and I truly love discoveries new spots in my city. Trying out the new breads and treats also inspires me to create them at home when I can.
After trying challah for the first time last year, I knew I was up for the challenge to attempt it at home. One major snowy – and might I add, freezing – day in Montreal later, I learned to make it. Challah is a eggy sweet bread that is baked as a braid. It’s equally delicious as it is pretty! I braided it like the standard three-strand braid but I’ve also seen some done into a six-strand braid. I can’t even braid my hair into six strands (ah girl problems) so I went with the easy, traditional three strands.
This brings me to French toast! What’s better than an eggy sweet bread dipped in more egg, then fried and topped with maple syrup? Um, NOTHING! I had a challah-luiah moment (see what I did there) and decided that it was time to take French toast to the next level. This challah French toast reminds me of panettone French toast – my favorite Christmas morning breakfast (get the recipe here)! It’s moist, eggy and carby. Who doesn’t love carbs thought? Hashtag carby Barbie!
For this recipe, you will be soaking the challah in the egg mixture overnight. Talk about pampering… It’s like a bread spa in my fridge right now! However, if you can’t wait that long you may simply soak the challah for 20 minutes before cooking – presto presto (this means quick quick in Italian)!
Challah French Toast (serves 2)
- 4 slices of challah, cut thick
- 2 eggs
- 3/4 cup milk of choice
- 1/2 tsp cinnamon
- 2 tbsp maple syrup
- pinch of pink sea salt
- Slice the challah into thick slices, about 1 – 1/2 inch thick.
- In a large ceramic dish, combine the eggs, milk, cinnamon, maple syrup and salt and whisk well to combine (I used two rectangular dishes and divided the batter equally since they didn’t all fit in one).
- Coat the challah slices in the egg mixture and let them sit in the fridge overnight (or 20 minutes if you want to speed this process).
- The next morning, cook the challah French toast on a greased pan or griddle until they are golden and the egg mixture has cooked. Top with maple syrup, a warm berry sauce, bananas, or whatever your heart desires. Enjoy!