I went on a hike up the hill this morning. Two kilometers, 3,000+ steps, 28 floors. Not bad. All I could think of on my way down the hill was the almost complete loaf of challah bread laying on our kitchen counter. It has been there for a few days, and by now, nobody wants to eat it. So… what to do with challah bread? Of course, you know the answer to that!
At our house, only Patrick and I like French toast. The kids have never really wanted to try it. (I know! I don’t get it either.🤷🏼♀️ ) So, I’ve learned to make just enough for two. It’s super easy to make. But ever since I visited New Orleans when I was a teenager, I’ve liked to serve mine « New Orleans style. » I don’t know if there’s such a thing. I just remember that when I ordered French toast for breakfast at the inn my mom and I were staying at, what they brought to our table was the definition of decadence.
I studied the dish very carefully. (Thick slices of soft, custardy, white bread, fried in butter – lots of butter. To serve: powdered sugar (lots of that), a sprinkle of cinnamon, an a decorative pat of butter on top. Did I taste cinnamon in the syrup, too? All noted.)
I remember that when I got back from our trip I started making French toast this way for breakfast. Everyone loved my French toast. It must have been all that sugar!
After I moved to California, I discovered Semifreddi’s challah and never again used regular sandwich bread for my French toast. I suppose we can call this an improved version.
French Toast New Orleans-Style
Serves 2 generously. Double the recipe if making for 4 adults.
Ingredients
-1 cup of milk
-1 egg
-1/4 teaspoon pure vanilla extract
-1 pinch of salt
-1 tsp sugar
-1/4 teaspoon cinnamon
-1 loaf of Challah bread or soft white bread (I use Semifreddi’s), cut into 1-inch-thick slices (You’ll use about 6 for one recipe.)
-4 tablespoons (or more) of butter for frying
-confectioner’s sugar and cinnamon to sprinkle on top
-maple syrup*
-fresh strawberries or blueberries on the side
(This will help you look like you were trying to have a balanced and healthy breakfast. 😂)
Method
- In a deep dish, mix the milk, egg, vanilla extract, salt, sugar, and cinnamon together, until the egg is completely incorporated into the milk, set aside.
- Heat a non-stick pan and add 2 tablespoons of butter. You’ll want the butter to melt and start to brown a little before you place the toast in the pan. This will ensure a nice color and crispy edges.
- While the pan heats up and the butter melts, quickly place two or three slices of bread in the milk mixture and let them soak up the liquid for a few seconds on one side. Flip them and let the other side get wet. Immediately, add them to the pan. (You don’t want them to stay in the liquid, or the bread will be too soggy and will break.)
- Cook the slices until they are a nice golden brown. Flip once and cook the other side. Remove from the pan once the second side also reaches a nice golden color. Transfer to a serving platter.
- To serve, place a few slices of toast on each plate and dust with powdered sugar and some extra cinnamon. Add some fruit to each plate and serve with your favorite maple syrup*.
Enjoy!
*My favorite maple syrup to date is a cinnamon-infused kind I got at Williams Sonoma during the holidays a while back. I’m sure you can make your own, or something similar by adding a nice stick of cinnamon to good quality maple syrup and simmering for a bit for the flavors to combine. I’ll have to look into this and share how to make it.
