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French Toast Irene

Hey KS Fans,

For those of us who have weathered the hurricane last night – I hope you are all dry and safe! -Short of having my front yard meet up with the lake, power is still on and all is well BH.

So what to do today stuck in the house? Well cook of course! Starting out with a great French Toast IRENE Breakfast using the left over challah from Shabbos. How many morning do we get to just be together around the table having a decadent leisurely breakfast? (for me – it’s officially PJ day in the house :) )

Love this recipe and for those who don’t have half and half – milk or cream will do as a substitute. The idea of baking the french toast in the oven for a few minutes after pan frying is something I learned from my friend Dalhia C. in Miami – who shocked me the first time I saw her do this.  After tasting her french toast – I adapted the technique ASAP.

If your power is out  – I hope you have gas and can cook this on your stove top -still yum idea for this Sunday morn!

Surviving Irene with some FUN & FOOD!

Sarah

 

 

Ingredients

  • 1 cup half-and-half
  • 3 large eggs
  • 2 tablespoons honey, warmed in microwave for 20 seconds
  • 1/4 teaspoon salt
  • 8 (1/2-inch) slices day-old  challah bread
  • 4 tablespoons butter

Directions

Preheat oven to 375 degrees F

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. When ready to cook, pour custard mixture into a pie pan and set aside.

Dip bread into mixture, allow to soak for 30 seconds on each side, and then set aside and allow it to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side.

You can serve it to eat at this point or you can try this extra technique below that makes the french toast a little crispy and delicious

For better French Toast – try this Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

 

My personal favorite is serving french toast with some Bananas that I have sliced and added a little maple syrup -and heated in the microwave for 30 seconds.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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