French Toast

I noticed that there was a loaf of leftover Challah on the kitchen table and I didn’t feel like just eating it plain with some jelly. So instead I figured I could make french toast.

Here are the ingredients needed for this recipe:

  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1 pinch salt
  • 3 eggs
  • 1/2 tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • 1 Tbsp. white sugar
  • 10-12 thick slices bread

Step 1: In a large bowl, add the flour.

Step 2: Slowly whisk in the milk, until no lumps.

Step 3: Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth.

Step 4: Soak bread slices in mixture until saturated, 3-5 minutes.

Step 5: Heat a lightly oiled griddle or frying pan over medium heat.

Step 6: Cook bread on each side until golden brown. Serve hot. (I topped mine with the Crème anglaise)



While watching television yesterday I saw someone using Challah for a bread pudding and I wanted to make that. Well trying to find some decent Challah in town was not easy so I figured I might as well make my own. So today I will be showing you how to make Challah.

Here are the ingredients needed for this recipe:

  • 1 1/4 cups warm water
  • 1 pkg. instant yeast
  • 1/2 cup honey (I like using orange blossom)
  • 2 Tbsp. vegetable oil
  • 1 whole egg + 3 egg yolks
  • 1 1/2 tsp. salt
  • 4 cups all-purpose flour
  • (egg wash: 1 egg + 1 Tbsp. honey)

Step 1: In a large bowl, pour in the warm water and sprinkle in the yeast.

Step 2: Beat in the honey, vegetable oil, egg, yolks, and salt.

Step 3: Add in the flour, one cup at a time, beating well after each addition.

Step 4: Knead in the bowl or lightly floured surface until smooth, elastic, and no longer sticky; adding flour as needed.

Step 5: Cover with a damp towel, and proof for 45-60  minutes, or until doubled in size.

Step 6: Punch dough down and turn onto lightly floured surface.

Step 7: Divide the dough into 3 equal portions.

Step 8: Knead each portion for 5 minutes, adding flour to keep from getting sticky.

Step 9: Roll each portion into a long rope of about 1 1/2-inch thick.

Step 10: To braid the dough see video: Braiding Challah (I had it to long, so I had to cut it in half to fit on the baking sheet)

Step 11: Line a baking sheet with parchment paper and place the braided dough on top of the prepared baking sheet.

Step 12: Cover the dough with a damp towel and allow to proof for 30 minutes.

Step 13: Preheat the oven to 375°F.

Step 14: Brush the dough with the egg wash.

Step 15: Bake for 30-35 minutes, cover the bread with foil after the first 20 minutes.

Step 16: Cool on wire rack