I’ve decided to start another new weekly post and this one dedicated to the second homemaker love of mine and that’s cooking. I really do love to cook! So now I’m going to share just a little bit of that passion with you…oh lucky you.
This weekly post will be called Foodie Friday and will include a new recipe (or one of my all time favorites like today’s), pictures of the cooking process, tips and reasons why it’s AAAAHHHMAZING!
This week’s recipe is based on a Barefoot Contessa recipe (found here)I made for the first time about 3 years ago and I haven’t made it any other way sense. Her recipe is called Challah (pronounced “holla”) French Toast but in the recipe it states either challah or brioche bread in the ingredients. I’ve always been able to find brioche a little easier so that’s typically what I get.
Just one thing before we get into the recipe, this is NOT a healthy recipe. I repeat, NOT A HEALTHY recipe. This is an indulgence that we only have once every 3-4 months if that. Also, brioche and challah are both considered egg breads and are much denser than regular white or wheat bread. Be aware, this is a very filling french toast.
To begin you gather your ingredients which include:
Challah or brioche bread
1/2-1 tablespoon honey
1/2 teaspoon vanilla
1 1/2 cups almond milk (this is where I deviate from BC’s recipe where she uses half/half)
1/2 teaspoon salt
1 teaspoon of orange vest (I don’t always use this but it does add a nice depth of flavor)
1-2 tablespoon each butter and oil
Once you have your ingredients it’s really just a few simple steps:
Preheat your oven to 250 degrees and have a small baking sheet ready. This is the best tip no matter what french toast recipe you are using.
Slice the bread into 3/4-1 1/4 inch slices. The thicker the slice the more moist they are. If you don’t like super moist french toast keep your slices closer to the 3/4 side.
Mix up the rest of the ingredients in a 9×11 baking dish. I have started whisking the egg in a separate bowl prior because it is a little harder to get the egg whites mostly broken up in the baking dish.
Place the bread slices into the egg mixture. Let the bread sit in the egg mixture 3-6 minutes PER side. Like the thickness of the bread, the longer the slices sit in the mixture, the more they soak up the egg. The more egg, the more moist they become. Make sure you let each side sit though.
Melt about a tablespoon of butter and a tablespoon of oil in a large frying pan over medium heat. Once heated, add the bread slices. Cook each side for about 5 minutes then remove when golden brown. Place on the baking sheet and stick in the oven. Then just repeat for all of the slices.
Once you’ve cooked all the slices, plate them and here comes the big decision!
Syrup or Sugar???
I grew up eating plain white sugar on top of my french toast but apparently that’s not the case for most people out there. Unless you’re my dad, in which case he chooses both. 🙂
So which do you prefer, syrup or sugar?
I hope you enjoyed this foodie adventure and as always, thanks for stopping by!