Challah French Toast

  • 1 loaf of Delicious Orchards Challah bread, sliced 1/2 to 3/4 inch, leave out overnight
  • 1 1/2 cups whole milk or half and half
  • 6 large eggs
  • 1 TBS cinnamon
  • 1/2 teaspoon vanilla
  • 1 pinch of salt
  • Butter (for frying)
  • Oil (for frying)
  • Fresh strawberries, sliced
  • Vermont Maple Syrup
  • Powdered sugar

In a shallow baking dish large enough to hold three slices of challah sidy by side, whisk eggs and milk. Add cinnamon,vanilla and salt. Stir until well combined. Place three slices of the bread in the egg mixture soaking both sides. Melt one tablespoon of butter and oil each in a large frying pan. Transfer egg soaked challah slices to pan and cook 3 minutes on each side or until they are nicely browned. Add a little more butter for each round of bread. To keep cooked slices warm, transfer them to a warm oven (170 degrees) until rest of slices are cooked. To serve, sprinkle with powdered sugar and serve with fresh strawberries.