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
Written recipes as an idea can be tracked far back into antiquity, in truth as far as pharonic Egypt, and maybe further still. Having said that, sadly, these old recipes were just basic hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history is a series of clay tablets in the Sumerian language 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 having made drinkers feel wonderful and blissful. As our culinary historical trip moves on a few more years there are a couple of books published in the fourteenth century ; a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these are nothing to do with the spicy food that is popular today, but rather descriptions of the types of meals on the tables of the rich. Over the following few hundred years, the wealthy families of Wesstern Europe strove to lay on the most extravagent banquests, and because of this the best chefs and their recipe collections increased in prestige. Even so, it wasn`t until the 1800s that fine cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and recording the recipes that were being prepared for the better households. The introduction of television brought us celebrity TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Challah French Toast recipe.
