Who is ready for the weekend!? I know I am.
I wanted to share with you an awesome, super non Kosher, breakfast I made a few weekends ago from the freezer!
Weekend Breakfast: Challah French Toast And Bacon
You see, earlier this month I made an apple and date studded round challah for Rosh Hashannah and had my friend Sarah over with her son to help me celebrate. I sent Sarah home with a chunk of challah for her husband Nick, and froze the rest after slicing it.
In my freezer, I also had individually wrapped slices of bacon. I defrosted both the challah and the bacon overnight, and made breakfast in the morning.
For the bacon, I highly recommend you bake it in the oven on a wire rack set into a baking dish. I sprinkled mine with Cajun spice mix and baked at 430F for about 10 minutes on each side.
The challah French toast is super easy: eggs whisked with a bit of half and half. Challah slices dunked and cooked for about 3-5 minutes on each side.
Have a great weekend!
PS I used Molly Yeh's recipe for the scallion challah, minus the scallions and other extra flavors. I simply added about 3/4 of an apple, diced, and 12 dates also diced.
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