When my brother and I were children, Dad decided that the whole family should learn how to ice skate. I’m not really sure how he arrived at this idea. I know that there was a large group of parents and children from the Ramaz School, at which my brother was a student, who met at the Wollman Skating Rink in Central Park every Sunday. Maybe that is where Dad got his inspiration. In any event, we all got the requisite outfits and skates. At first, Mom came along; but after a while, she opted to stay home. The Sunday morning outing was just the three of us. We all took lessons and learned to skate. I remember being so envious of my younger brother who learned to skate backwards before I did. We skated happily for several hours every Sunday morning meeting many of the other Ramaz families on a regular basis. When we were either too cold, exhausted or both, we trotted off to Mayhews-a restaurant that used to be on Madison Avenue in the 60’s. They had the most delicious Challah French Toast. Thick chunks of challah soaked in eggs for a long time so that when cooked, the bread puffed up-crisp on the outside and soft and fluffy on the inside. It was served with fruit and maple syrup. This was our routine for many years; until Dad took one ice skating lesson too many at the Concord Hotel and slipped. He injured his hand. Not a terrible injury; but the weakness in his hand bothered him enough that he became afraid of falling and never ice skated again. Dad had to do things perfectly; otherwise he just wouldn’t do them. As the years went by, I noticed that Daddy always ordered French toast when we went out for Mother’s Day or Father’s Day brunch. I wonder if he was remembering those times after ice skating the way I was.
This recipe is simple enough for kids to help make for Dad on Father’s Day morning. Make sure that all children (and adults) wash their hands thoroughly after handling raw eggs!
The orange juice in the eggs makes this French Toast taste lighter than others.
By January 7, 2014Published:
- 8 slices (4 Servings)
- 8 Large Slices of Plain or Raisin Challah 1/2 Inch Thick
- 5 Large Eggs
- 1/3 Cup Orange Juice
- 6 Tablespoons non dairy 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
- baking dish large enough to soak bread in a single layer
- large skillet
- Beat eggs until foamy in a mixing bowl. Add orange juice and beat again.
- 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.
- Preheat oven to: 300 F.
- Melt two tablespoons butter in skillet. Add two or three slices to skillet and cook until browned on one side. Turn slices over and brown them on the other side. Remove slices from skillet and place on serving platter. Keep warm in oven until all the French Toast has been prepared.
- 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.
- Mix sugar and cinnamon. Serve French Toast with sliced oranges (or mixed berries) cinnamon sugar, and maple syrup..