Yesterday was the first Saturday in a few months that I did not have to go to my GRE class (the class is over and I'm taking the test on the 8th: please send me calming thoughts!).
I decided to make something fun for breakfast. Anna and I had a few challahs left over (I will write about that ordeal later), and I thought Challah French Toast sounded great. Then I thought adding cranberry pomegranate sauce and whipping topping will only make the breakfast better!
Ingredients
2 eggs
a splash of milk
6 slices of challah
canola oil
cranberry sauce
whipped topping
Directions
1. In a bowl whisk together eggs and milk (feel free to add sugar and vanilla).
2. Heat oil in a non-stick pan.
3. Dip challah slices into the egg/milk mixture, let them soak for a minutes, and then fry them in oil for a few minutes on each side.
4. Plate challah French Toast on a plate and serve with cranberry sauce and whipped topping.
1. In a bowl whisk together eggs and milk (feel free to add sugar and vanilla).
2. Heat oil in a non-stick pan.
3. Dip challah slices into the egg/milk mixture, let them soak for a minutes, and then fry them in oil for a few minutes on each side.
4. Plate challah French Toast on a plate and serve with cranberry sauce and whipped topping.
5 comments:
Challah French Toast is the best! Maybe I'll make some for myself next weekend.
Paz
mmmmmmmm :) i never really think about french toast as an option for breakfast, but your pictures are making me think i should.
I know you had a tough time with the challah, but this french toast sounds great. Good luck with the GRE!!
Grateful as I was for the challah, I wish I'd been around for this reincarnation of it!!!
Google just reccomended this page to me - 2 years after you posted! I think I'll make french toast this morning!!
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