Easiest Challah French Toast
It's almost cruel to post this breakfast after my sister's... ahem... MINI bagel. (Sorry, Nik.) But hey, I worked hard on it. I whipped together a few ingredients, popped it in the fridge overnight and then into the oven. Woe is me.
The spread. French toast, fruits and bacon!
The spread. French toast, fruits and bacon!
And now the how-to. There's not really a recipe for this one so bear with me.
First, butter a large pyrex dish and cut thick slices of challah (about 1 inch). Only 3 of these gigantic slices fit in a pyrex dish but trust me, this is more than enough for two people (especially with bacon and fruit). Whip together 4 or 5 eggs with milk, a little bit of sugar, a couple tablespoons of maple syrup, vanilla extract and some cinnamon.
Pour the mixture evenly over the bread and flip so both sides are soaked. Cover with plastic wrap and leave in the fridge overnight. When you get it in the morning, the liquid will be completely soaked up. Preheat your oven to 400 and give it 15-20 minutes on each side, so that they're crispy.
Serve with syrup, fruit and bacon! Total prep time... 10 minutes? Boo-ya.
First, butter a large pyrex dish and cut thick slices of challah (about 1 inch). Only 3 of these gigantic slices fit in a pyrex dish but trust me, this is more than enough for two people (especially with bacon and fruit). Whip together 4 or 5 eggs with milk, a little bit of sugar, a couple tablespoons of maple syrup, vanilla extract and some cinnamon.
Pour the mixture evenly over the bread and flip so both sides are soaked. Cover with plastic wrap and leave in the fridge overnight. When you get it in the morning, the liquid will be completely soaked up. Preheat your oven to 400 and give it 15-20 minutes on each side, so that they're crispy.
Serve with syrup, fruit and bacon! Total prep time... 10 minutes? Boo-ya.
Ouch.
ReplyDeleteSibling rivalry finally hits Hey Hungry... in breakfast form
ReplyDeleteyou really stink at updating this blog.
ReplyDelete