A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Saturday, September 1, 2007

Cahallah “French” toast

About ½ to 1 whole loaf of Cahallah bread sliced about ¾” thick – if you can not find Cahallah use Brioche bread

7 eggs
1/8 Teaspoon Kosher salt
¼ cup heavy cream
1 Teaspoon Peach Schnapps, optional
1 Tablespoon sugar
Butter to fry in (about 1 tablespoon per batch- with a large skillet I made 2 – 3 batches)
Confectioners sugar to garnish

In a large shallow bowl or gratin dish, scramble the eggs then add the salt, cream, Schnapps, and the sugar. Mix all of the ingredients together with a fork or whisk. Dip each slice of bread in the mixture to coat the bread, then set each piece aside on one plate or platter. After you have coated all of the bread slices, drizzle any remaining eggy batter over the bread. Let sit for a few minutes, now would bee a good time to prepare a sauce or warm up pure maple syrup.
After the bread has rested for 5 minutes or so warm up a large skillet or griddle. I like to use a non-stick 14” skillet. Add 1 tablespoon of butter to the skillet and place on Medium high heat. Once the butter has melted, add in a few bread pieces without overcrowding the pan. Cook about 2 minutes per side or until golden. Repeat with remaining bread adding more butter to fry in if necessary. Top with syrup- I like blueberry.

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