6 eggs
1/2 cup heavy cream, half-and-half or milk
1 tsp cinnamon
1/4 tsp salt
4 tbsp to 6 t clarified butter
8 slice challah, cut 1-inch thick
Directions
Beat the eggs together with cream, half-and-half, or milk. Beat in
cinnamon and salt. Melt the butter in a large frying pan. Dip the
challah slices, one at a time, into the egg mixture, making sure that
each slice is well coated. The challah should absorb a little of the
egg mixture but not enough to get soggy. Fry each battered challah
slice for 2-3 minutes on each side until they are golden brown. Don't
fry too fast or the inside will be wet and gooey. Serve with your
favorite jam, maple syrup, honey, cinnamon, sugar, or plain. NOTE:
Heavy cream really is the best liquid to use in this recipe.
SOURCE: MAMA LEAH'S JEWISH KITCHEN
Servings: 4 servings
Challah French Toast Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; French
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions far back into the distant past, in truth as far back as the early Egyptians, and possibly even further. Interesting though that is, generally, these old cook books were just very basic hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe discovered, according to food historians is a collection of clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled some scripts which described recipes enjoyed by the Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, a style of dining still practiced today. He also describes how the cooks of Roman times made use of many different spices and herbs, including a few that will be familiar to modern cooks like basil, rue and dill. Over the following few centuries, the rich and powerful families of the West tried to serve up the most extravagent meals, and consequentially cooks and their recipes could command a high salary. However, it wasn`t until the 1800s that formal cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collating, testing, and publishing recipes that were common in the better off homes of the day. The arrival of TV gave us celebrity chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Challah French Toast recipe.
