2.6.14

French Connection - Challah French Toast


Now, I am a big advocate of French Toast for breakfast. Drown it in syrup, dust it with cinnamon powder, top it up with seasonal berries, or whipped cream, or both. No matter how many times you bite into one, it's just plain love. These past couple of weeks, we have seen this dish on our breakfast table in various avatars, one of which is a savoury French Toast, made from Challah Bread. If you haven't tried the savoury version yet, I suggest you do so pronto. Recipe after the page break.

I got my Challah from The Baker's Dozen, fondly called TBD by the city's bread lovers. I used the basic French Toast recipe, and replaces the sweet bits with some savoury ingredients. The family loved it and I am now onto doing some more versions of this simple recipe. This recipe yields eight large slices.

Ingredients
6 large white eggs
1 1/2 cups milk
1 tsp finely chopped, Thai red chili
One large loaf Challah bread
1 tsp sea salt
Unsalted butter
Vegetable oil
1 tbsp grated Parmesan

Method
In a large shallow bowl, beat together the eggs, salt, chopped chilis and milk. Slice the Challah in 3/4 inch thick slices. Soak the slices in the egg mixture, and leave for about five minutes, turning once to allow even soaking on both sides. 

Heat about 1 Tbsp butter, and 1 tbsp oil in a large saute pan, over medium heat. Add the soaked bread, and cook for two to three minutes on each side, or until nicely browned. At this stage, I like to keep the French Toasts that have been already cooked on a baking tray, and leave them in an oven, pre-heated at about 150 C, so they remain hot. 

Fry the remaining slices, adding butter and oil as required. Serve hot, topped with grated Parmesan. 






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