French Toast

Written by Published on in American, Breakfast, Entree, Vegetarian
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My earliest memories of French Toast is eating it on Sunday mornings after a few hours of family ice skating in Central Park. There was a wonderful restaurant on Madison Avenue in NYC that had the most amazing French Toast on the menu. It was made with thick chunks of challah soaked in eggs for a long time. When cooked, the bread puffed up; and was crisp on the outside and fluffy on the inside. It was served with fruit and maple syrup. The only person I knew who made French Toast like that was my husband’s middle brother, Jay.

I always make French Toast out of leftover challah from the weekend. The slices are definitely not three inches thick. I soak them in eggs with either orange juice or milk and then cook them til brown on both sides. Sometimes I add sugar and sliced oranges as the toast browns. Other times, I add blueberries which form their own sauce. Another option is to make Blueberry Sauce and serve it on the side. This is still one of my favorite breakfasts. It always brings back memories of that restaurant and the family fun we had ice skating.

Note: Orange juice makes a lighter French Toast than milk; while giving it a delicate orange flavor.

French Toast

By Gloria Kobrin Published: January 7, 2014

  • Yield:

  • 8 slices (4 Servings)

Ingredients

  • 8 Large Slices of Plain or Raisin Challah 1/2 Inch Thick
  • 5 Large Eggs
  • 1/3 Cup Orange Juice/milk
  • 6 Tablespoons dairy-free margarine/sweet butter
  • 2 Large Naval Oranges Slices (Or 2 cups mixed berries)
  • 1/2 Cup Sugar
  • 1 tablespoon Cinnamon Optional and To Taste
  • Pure Maple Syrup

Equipment

  • medium bowl in which to beat eggs
  • baking dish large enough to soak bread in a single layer
  • large skillet
  • spatula

Directions

  1. Beat eggs until foamy in a mixing bowl. Add orange juice/milk and beat again.
  2. Arrange challah slices in pan and pour beaten eggs over them. Shift pan back and forth until all slices are soaked on one side. Turn over challah slices and allow to soak in eggs 20 minutes or longer.
  3. Preheat oven to: 300 F.
  4. Melt two tablespoons butter/margarine in the skillet. Add two or three slices to the skillet and cook until browned on one side. Turn slices over and brown them on the other side. Remove slices from the skillet and place on serving platter. Keep warm in oven until all the French Toast has been prepared.
  5. Pour out butter if it has begun to burn and add new butter to skillet. Cook remaining slices of challah and add to serving platter.
  6. Mix sugar and cinnamon. Serve French Toast with sliced oranges (or mixed berries) cinnamon sugar, and maple syrup..