Back when I was a kid (still consider myself one), my stepdad always tried to teach me how to cook. I had little to no interest in any of it, nor was I any good. In fact, if I could boil pasta without over or under cooking it, it was a miracle. I guess I just preferred being on the other side of the plate at all times.
For whatever reason, he did get me to absorb how to prepare one thing: French toast. Until this day, it’s one of the only things I can make without having to crack open a recipe book. I’ve prepared it with every type of bread you can think of, but I think my favorite is still Challah bread. On a thoroughly buttered cast iron skillet, it’s mouth-watering and crispy. As you can see from my picture, I even like it a little on the charred side.
Below is my recipe for French toast which yields about six thick slices for me. I guess that would be two large servings, although I’m a hungry girl who doesn’t do math so I could be wrong. Either way, adjust for bread type, thickness and any other preferences that you may have. Noms away!
Yes, we need three different types of syrup in my house.
Sunday French Toast:
1 small Challah loaf, sliced
½ cup milk
1 teaspoon pure vanilla extract
1 (healthy) teaspoon cinnamon
1 pinch of nutmeg
1 pinch of salt
Combine eggs, milk, pure vanilla extract, cinnamon, nutmeg and salt in a large bowl. Dip Challah slices in bowl and LET THEM SOAK for at least 5 minutes. Note: I normally leave my bread in the refrigerator to harden a bit. Otherwise, after soaking, it tends to fall apart if you’re not gentle. Still, soaking is essential for the best flavor! Set a cast iron skillet (or any frying pan) over medium-high heat and coat with a generous portion of butter. Fry each slice for a few minutes on either side until golden brown and enjoy!
Tip: My stepdad always used to top my French toast with powdered sugar. Sadly, I have none lying around, but I highly recommend it if you do!