French toast is one of my favorite breakfast treats, and the Challah bread makes it even better. I like to make a special breakfast to kick off our holiday celebrations.
1 – loaf Challah bread
3 – eggs
1 – cup whole milk
1 1/2 – tsp. pure vanilla extract
Pinch of salt
Butter for frying
Slice the bread on the diagonal in 1″ slices. In a 9″ square baking dish, add the eggs, milk, salt, and vanilla, and whisk until smooth. Heat butter in a large skillet (iron skillet or non-stick skillet are best).
Dip the bread in the egg mixture on both sides until completely soaked with egg.
Carefully lift the bread with a spatula and place in the skillet. Cook on a medium flame until golden brown, about 3 minutes on both sides.
Three Berry Compote
3 – cups frozen mixed berries (strawberries, blueberries, and blackberries)
1/4 – cup apricot brandy
1/8 – cup orange juice
2 – tbls. sugar
Pour the brandy and sugar in a medium sized sauce pan. Heat until the sugar is dissolved. Add the frozen berries and orange juice. Bring to a boil and reduce the heat to a simmer, and let cook about 12 minutes.
Serve the french toast with the fruit compote and sprinkle with cinnamon and powered sugar.