Egg Bread
You’ve had this bread before, but maybe not packaged as Challah. Perhaps you’ve made it yourself, but the recipe didn’t call it Challah. Czech Egg Bread, Easter Egg Bread, Panetone, Hawaiian Bread, Braided Egg Bread. There are countless labels for this bread. I call it Challah and when I purchase it, the label says Challah. Depending on its origin, the bread can be sweet or savory.
The recipe is easy and the process may surprise you. This is not one of instant gratification — it’s overnight satisfaction.
Challah French Toast
- Challah Bread, Sliced in 1 – 2 inch slices
- 1 Cup Milk
- 1 Egg, lightly beaten
- 2 Tablespoons Unsweetened Butter
- 1 Tablespoon Vegetable Oil
Pour milk in a shallow pan. A pie dish works well. Add the lices of bread and let sit, absorbing the milk like a sponge. After 15 minutes carefully turn the bread over. This is where you will experience the joy of a tough crust.
Cover and place in the refrigerator until almost all of the milk has been absorbed. I like to prepare the toast and turn the bread just before heading to bed. The rest of the milk is absorbed while I’m sound asleep and dreaming of breakfast.
In the morning, drain any remaining milk from the pan, ensuring you don’t lose the bread down the drain. Set aside. Crack an egg and beat it lightly. Pour the egg into the drained pie dish and turn bread one more time.In the meanwhile, heat oil and butter in a skillet on medium heat. Carefully lift the bread and place in the hot skillet. Cook the bread not turning until the bottom side has become a beautiful golden brown. Continue cooking for at least 15 minutes or until the French Toast is cooked through.
This is more than French Toast — or more than the typical white bread French Toast so many grew up with. Now come on … I’m not saying there’s anything wrong with conventional French Toast. The textures are more bit crunchy on the outside with a custard-like interior. You’ll be amazed at the creamy goodness when you take your first bite.
I used my favorite Sarabeth’s preserves — Peach-Apricot, but you can use anything; Maple Syrup, Sugar and Cinnamon, a Dusting of Powdered Sugar. Something a little sweet (or a lot sweet) is the perfect accompaniment to French Toast. A fresh compote of berries is wonderful as well.
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