Challah French Toast

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1 Maple syrup, pure

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1 Pinch Nutmeg
  • 1/2 tsp Vanilla extract, pure

• Bread & Baked Goods

  • 1 thick Four 3/4 -inch-thick slices Braided challah

• Dairy

  • 2 1/2 tbsp Butter, unsalted
  • 1/2 cup Milk

Found on foodandwine.com

Description

Ingredients

• 3 extra-large eggs
• 1/2 cup milk
• 1/2 teaspoon cinnamon
• 1/2 teaspoon pure vanilla extract
• Pinch of freshly grated nutmeg
• 2 1/2 tablespoons unsalted butter
• Four 3/4 -inch-thick slices of Braided Challah , Loaf Pan Challah or Raisin Challah with a Cinnamon Swirl
• Warm pure maple syrup, for serving

Directions

• In a medium shallow baking dish or bowl, beat the eggs with the milk, cinnamon, vanilla and nutmeg until blended. Working with 1 challah slice at a time, soak the bread in the egg mixture, turning several times. Meanwhile, melt the butter in a large heavy skillet until bubbling. Add 2 of the soaked challah slices and cook until golden brown on the bottom, about 2 minutes. Turn and cook until golden brown on the second side, about 2 minutes longer. Repeat with the remaining egg-soaked challah. Serve hot with maple syrup.