French toast is one of the greatest morning comfort foods. It’s even more wonderful when you can cook and eat it outside on a bright, sunny summer morning. This is just what we like to do whenever possible.
This is an amalgamation of a long standing family recipe and other “best practices” we’ve garnered from other people and other recipes.
For 6-8 large pieces you’ll need 1 large challah bread loaf, 3 fresh eggs, 1 1/4 c whole milk (or a mixture of skim milk and cream if you want to experiment a little), 1 tsp brown sugar, 1/4 tsp salt, 3/4 tsp cinnamon, 1 tsp vanilla extract, 1 c maple syrup and 1 Tbsp unsalted butter.
First, slice the challah into 3/4″ thick slices.
Then, combine the eggs, milk, sugar, salt, cinnamon and vanilla by gently scrambling with a fork in a high sided pan or cake tin – something large enough to hold at least a single slice of challah lying flat on the bottom.
Place the syrup and butter into a small pot, heat the griddle and place the syrup mixture in one of the corners of the griddle to heat through slowly and melt the butter.
If you are not cooking bacon (and therefore not able to use the resulting grease to cook the toast), use a little bit of veg. oil and unsalted butter combined to grease the heated griddle.
Place the sliced bread into the egg mixture and gently press down all over, then turn over and do the same – place immediately on the pre-heated, greased griddle. Do this in batches if you don’t have enough room.
Cook until golden brown, about 5-8 mins per side. Serve on large plates with the heated butter-syrup spread all over.
And, if you want to feel really special: add fresh fruit like raspberries.
Eat well and have a great day!