And I’ve also told you guys about how I’m the Queen of Carbs.
And what does Lady Carbs buy for an emotional Jewish New Year feast? A shit ton of challah. Like, way more than 2 normal-hungry men and 2 emotional-eating women could ever dream of putting away. And when Her Highness of Breadiness awakes on Saturday morning, ready to whip up something delicious for breakfast, but still feeling like she deserves a treat for her totally reasonable but also completely over-the-top reaction to her friends moving, what does she find? Still, a shit ton of challah (it’s like we didn’t even make a dent). So, like any great royal, I got out my magic spell book (Mark Bittman’s How To Cook Everything) and transformed the mountain of challah into a delicious stack of decadent, thick-sliced french toast with just a sprinkle of fairy dust (err, powdered sugar).
The Boyfriend, also known as the Royal-Mummer-Who-Lied-And-Said-He-Didn’t-Like-French-Toast-But-Then-Scarfed-His-Toast-And-Immediately-Asked-For-Seconds (the First of His Name), declared the french toast “delicious, and I don’t even like french toast.” It was also quick, easy, an excellent excuse to carbo-load at breakfast, and felt like a total treat. Also, did I take that Queen of Carbs joke too far? I feel like I did. Whatever, I’m sad and eating my feelings, let me have my weird carb obsessions.
Anyway, if you don’t have a mountain of challah kicking around, any ol’ bread will do, and bonus points if you make french toast with leftover bread you would otherwise toss in the trash. Just make sure you let the bread soak in the egg-milk mixture until the whole thing is sogged through, particularly if you’re using a crusty, country loaf — no one wants a dry, jaggy chard of crust in their otherwise custardy french toast.
- 2-3 thick slices of leftover challah
- 2 eggs
- 1 c. milk
- 1 t. vanilla extract
- 1 T. sugar
- 1 T. butter
- Powered sugar and/or maple syrup for serving
- Lightly whip the eggs, and stir in the milk, vanilla, and sugar. In a nonstick pan melt the butter over medium heat. Soak the challah in the egg mixture (turning once) while the butter melts. Once the butter melted and the challah is soaked through, fry the challah in the butter until golden brown. You want to get a really nice, dark crust on the toast, so let it go a second longer than you think it should. Once the toast is browned and crispy, sprinkle with powdered sugar and drizzle with maple syrup. Serve warm.