Sunday, September 23, 2007

Challah French Toast with Apples

For French Toast:
6 1.5-2 inch slices of challah bread
3 eggs
1/2 - 3/4 cup milk
1 tbsp Vanilla
2 tsp Cinnamon
Combine eggs, milk, vanilla and cinnamon in shallow dish.
Heat griddle over medium heat. Add butter and melt. Begin soaking the bread slices in the egg mixture for 30 sec-1 min per side depending on thickness. Add egg-drenched bread slices to griddle and cook until brown (with a crisp crust) on first side before turning. Add butter as needed. Cook other side until brown and crisp. Continue with remaining slices keeping cooked slices warm in toaster oven. Top with powdered sugar before serving.
For Apples:
3 apples sliced thinly
1/2 tsp Vanilla
1 tsp Cinnamon
1/2 tbsp Brown Sugar
Melt butter in skillet. Add apples and sprinkle with sugar, cinnamon and vanilla. Cook over medium heat until apples soften and glaze thickens - about 10 minutes. Serve warm.

No comments: