Challah French Toast

Making challah was a true joy and a first for me.

The recipe I used prepared two loaves. Instead of freezing one, we are often inspired to think of someone we can bless with an unexpected morsel if the bake goes well. To our surprise, this beautiful braided loaf went gorgeously and I was delighted to commute the second loaf to the in-laws.

We all broke off buttery chunks, the morning after, while I prepared French toast. We usually use brioche but this standard French toast custard recipe can translate to just about any loaf you may have on hand.

Custard Ingredients:

• 4 Tbsp butter; melted

• 4 large eggs; lightly beaten

• 1 1/2C half and half

• 1 1/2C whole milk

• 1/4 C sugar

• 1 tsp cinnamon

• pinch of salt

Quick Method:

1. Preheat an indoor griddle

2. Whisk all ingredients in a large bowl

3. Slice challah about 2 in. thickness

4. Dip each slice in egg mix; turning over and submerging for ten seconds so slice absorbs the egg mixture thoroughly

5. Lay on preheated griddle without crowding

6. Cook until golden brown and flip

7. Repeat in batches until all slices have been cooked

8. Serve with favorite fruit, jam, or whipped toppings

Overnight Method

1. The evening before breakfast, butter a 9 x13 baking dish

2. By hand, tear challah in chunks directly into prepared baking dish

3. Whisk the remaining ingredients in a bowl

4. Pour egg mixture over the torn bread

5. Press challah into the mixture with fingers; dunking well to soak

6. Wrap with foil and place in the refrigerator overnight

7. In the morning, set out baking dish while preheating oven to 325 degree Fahrenheit

8. Bake for 45 minutes to 1 hour until custard is set and top of challah French toast casserole is a lovely brown

9. Dish onto plate and top as desired