We had a lot of challah left over from a break the fast meal, and I decided to make French Toast with it. I’ve actually never made French toast before, so used an Ina Garten recipe as a guide, and changed it around a bit (http://www.foodnetwork.com/recipes/ina-garten/challah-french-toast-recipe.html).
1 cup 1% milk
1/2 teaspoon vanilla extract
1 tablespoon honey
Cinnamon, nutmeg, and sea salt, to taste
Challah bread (I used 6 thick slices of it)
1 tablespoon butter
1 tablespoon olive oil
Slice the challah bread. In a large shallow bowl, mix together the eggs, milk, vanilla, honey, cinnamon, nutmeg and salt. Soak as many slices of challah as will fit in the bowl for 5 minutes, turning once.
Heat the butter and oil in a large pan over medium heat. Add the soaked challah to the pan and cook for a few minutes on each side, until lightly browned (I added a little spray oil before cooking the second batch).
Serve the french toast with toppings of your choice, or as is! I served mine with some maple syrup and homemade applesauce.