Challah French Toast

Another household favorite.  Typically, I make french toast by the loaf, and use x3 or x4 of the below batter recipe.

Yield:
Time:

Ingredients

• 2 eggs
• 1 1/2 teaspoon sugar
• 1/4 teaspoon cinnamon
• pinch of salt
• 1/2 cup milk
• 1/8 teaspoon vanilla
• 4 thick slices of challah
• 2 teaspoons unsalted butter
• maple syrup and /or sliced strawberries for garnish (optional)

Directions

1. Whisk together the eggs, sugar, cinnamon and salt in a shallow bowl. Add the milk, half-and-half and vanilla and whisk to blend.
2. Dip the bread slices into the egg mixture, letting each soak for about 30 seconds.
3. Melt the butter in a nonstick skillet or on a griddle over medium-high heat. Fry the bread slices, in 2 batches if necessary, turning once, until well browned. Remove to warm plates.

Variation: add berry mixture topping

• 1 cup mixed berries, such as blackberries, raspberries, sliced strawberries and / or blueberries
• 1 tablespoon sugar
• 1/2 teaspoon minced lemon zest

Directions

1. Crush the mixed berries in a bowl. Add the sugar and lemon zest; let stand for at least 5 minutes or up to 30 minutes.
2. Divide the berry mixture over the toast, letting it drip down the sides. Garnish each plate with the sliced strawberries.

Source: inspired by the recipe from Rick & Ann’s restaurant in Berkeley, reprinted in the San Francisco Chronicle Cookbook Volume II