"Regular" French Toast Recipe...(serves 4)
Stale or lightly toasted Challah will help absorb the batter better. Serve it with fresh berries and Vermont maple syrup.
- 4 eggs
- 1 cup whole milk
- 1 teaspoon grated orange rind
- 1 tablespoon brandy or Grand Marnier
- 1 vanilla bean, split and seeds removed
- 1 tablespoon brown sugar
- 4 slices challah, cut diagonally
- 4 teaspoons butter
- Confectioner's sugar (for sprinkling)
- In a large shallow bowl, whisk the eggs, milk, orange rind, brandy or Grand Marnier, vanilla seeds, and brown sugar until blended.
- Add the challah to the egg mixture. Press it down to soak it, and poke the bread with a skewer. Leave it for at least 5 minutes, turning several times or until it is soaked all over.
- In a heavy-bottom, 12 inch nonstick skillet over low heat, melt 2 teaspoons of the butter. Cook half the challah for 3 minutes, turning to brown the other side for another 3 minutes. Transfer to plates and keep warm. Use the remaining 2 teaspoons butter to cook the remaining challah in the same way. Sprinkle with confectioners sugar.
- Top with seasonal berries and Vermont maple syrup.