Weekend food diary: Yummy French toast recipe

After a rainy Friday I am glad we had great weather in Boston this weekend . In addition to great weather I enjoyed my time in the kitchen with lamb kabobs and French toast being the star dishes. Unfortunately the lamb kabobs were so good I forgot to take pictures so stay tuned for the recipe.
Sunday morning I was craving french toast so went to BJ’s and got 2 loaves of Challah bread for 5 bucks, jackpot! I saved one loaf in the freezer and I have to say the Challah bread at BJ’s is better than the Trader Joe’s Challah that I usually get. 
French toast is simply bread dipped in a mixture of eggs and milk/cream. Eating french toast is almost like having desert for break fast and I admit to feeling a little guilty after having some. This dish is almost impossible to mess up but there a few important points to remember for good results.
  • Choose the right bread – Challah bread or Brioche are the best for french toast. Also make sure the bread is a little stale so it doesn’t fall apart. I usually cut the slices the night before and leave them out to dry or toast the slices before dipping in egg mixture.
  • Use medium/high heat  – If you place the toast in a extremely hot pan it will brown quickly before its fully cooked so it is best to use medium/high heat.
  • Don’t use too much milk in the mixture – This results in soggy bread.
My french toast recipe
– whisk 5 eggs, 2/3 cup half and half milk, 1 tsp vanilla essence, 1/4 tsp cinnamon, zest from 1 orange, 2 tbsp orange juice, 1 1/2 tbsp honey, pinch of salt in a shallow bowl.
– Dip 8 thick slices of bread into the egg mixture allowing the bread to soak the custard then melt some butter in large pan.
– Fry bread till bread is golden brown on both sides and serve with fruit and a drizzle of maple syrup.

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