Our friends Ben and Harry came over for a New Year's meal last night and brought a loaf of home-made challah. Of course, this morning, the best thing to do with it was to make French toast - or eggy bread. Challah makes easily the best French toast, and it's hella easy. Sorry. I wanted to name this blogpost Ghostface Challah, so the puns are running wild today.
Ingredients
Half a loaf of challah bread, sliced into 2cm-thick slices
Three eggs
About 150ml milk
A pinch of cinnamon
A pinch of brown sugar
A little oil and butter for the frying pan
Serve with honey or syrup, berries and banana.
Method
Beat the eggs, cinnamon, milk, and sugar together. Lay the challah slices in a baking tin and pour the mixture over. Leave for a couple of minutes, then turn - it should soak it all up. Turn the oven on to about 150 and melt the butter with the oil in a frying pan. When hot, add slices of the bread and fry until the bottom browns, then turn. When both sides are done, keep warm in the oven.
Happy New Year!
Half a loaf of challah bread, sliced into 2cm-thick slices
Three eggs
About 150ml milk
A pinch of cinnamon
A pinch of brown sugar
A little oil and butter for the frying pan
Serve with honey or syrup, berries and banana.
Method
Beat the eggs, cinnamon, milk, and sugar together. Lay the challah slices in a baking tin and pour the mixture over. Leave for a couple of minutes, then turn - it should soak it all up. Turn the oven on to about 150 and melt the butter with the oil in a frying pan. When hot, add slices of the bread and fry until the bottom browns, then turn. When both sides are done, keep warm in the oven.
Happy New Year!