French toast gets an upgrade with rich challah bread and a splash of our Strawberry-Rhubarb Syrup.

Read More + Read Less Cal/Serv: 287 Yields: 8 Prep Time: 0:30 Total Time: 0:30 Ingredients 3 large eggs 1 c. milk 2 tsp. sugar 1 tsp. vanilla extract 1/4 tsp. salt 1 rectangular loaf unsliced challah or other firm bread 2 tbsp. vegetable oil Strawberry-Rhubarb Syrup Directions
  1. In a medium bowl, beat together eggs, milk, sugar, vanilla, and salt. Using a serrated knife, trim crust from bread; discard. Cut loaf crosswise into 8 equal-size slices.
  2. Pour half of egg mixture into a 13- by 9-inch baking dish. Arrange bread slices in a single layer in dish; pour remaining egg mixture over bread slices. Set aside until bread absorbs all egg mixture -- about 20 minutes. If desired, prepare bread to this point; cover and refrigerate several hours or overnight.
  3. When ready to serve, heat oven to 200 degrees F. In large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add bread slices, several at a time, and cook until browned on both sides, adding remaining oil as needed. When slices are cooked through, transfer to a baking sheet and keep warm in preheated oven. Repeat with remaining slices. Serve with our Strawberry-Rhubarb Syrup.

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