I guess this post would have been more helpful before the weekend laziness had set in. Lately, at least in our house, it has had a way of doing that somewhere around Saturday afternoon. We are usually go-ers and do-ers, having all sorts of adventures and company on the weekends. But lately, it has been quiet and lazy. And good.
With a new nip in the air, snow on the ground, and ice on the roads, we have taken to hanging out inside by the fireplace in our pajamas on the weekends, building elaborate towers with blocks and magna tiles. And when I am stuck inside, I cook. A lot. Usually, this recipe is designated for company. If you have stayed overnight with us at any point in the past 3 years, you have eaten Lauren’s Inch-Thick Challuh French Toast. And if you enjoyed it, here’s (more or less) how to make it!
Lauren’s Inch-Thick Challuh French Toast
Ingredients
- 1 large loaf day-old challuh bread (or any type of sweet bread, like Hawaiian or Panetone)
- 6 eggs (local, if you can!)
- 1 cup whole milk
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1/2 tsp zest from an orange (or dried works fine, just use less)
- 3 Tbsp butter
- Cut challuh into 1-inch thick slices (preferably the night before- it soaks up more goodness this way)
- Combine eggs, milk, vanilla, almond extract, and orange zest in a 9-by-13-inch baking dish and whisk until combined.
- Heat a skillet over medium heat and melt 1 Tbsp butter, spreading around to cover skillet.
- One at a time, place a piece of challuh into the egg mixture, allowing to soak up some of the mixture before turning to repeat. Place the bread onto the skillet. Repeat until skillet is full, being careful not to overcrowd (I can fit 4 slices on, depending on how large the challuh was).
- Cook on medium heat for about 2 minutes, or until pan side is golden brown. Flip, repeat. Remove from heat and place onto a plate. Re-butter pan before each batch.
- Continue until all the challuh is cooked, or you run out of egg mixture!
Now comes the fun part. Usually we serve our french toast with homemade whipped cream, chopped candied pecans or walnuts, or lemon curd, or maple syrup. Sometimes we sprinkle powdered sugar on top. But we always, always serve it with berries.
Breakfast is served!*
*And the next day, and the next! Though when we have company there are rarely any leftovers, clearly this stack of goodness feeds more than the two adults, two kids, and one baby in this family. To reheat, just microwave for 30 seconds and you’re set for Monday morning!
This looks so yummy! Anything with a dusting of powdered sugar always looks like an extra treat. Glad I found your blog.