Brittany and Katie came to visit last weekend- finally!! I’m still waiting on Meagan to get her cute butt up here. ;)
We were running all over Manhattan and Brooklyn the whole time they were here! We went to Rockefeller Plaza to see the Christmas tree, went shopping at Chelsea Market, had drinks and popcorn at 4th Ave Pub, ate pizza at Fascati’s, took pictures on the Brooklyn Bridge…
Katie and I also went ice skating at Central Park—at the skating rink from Serendipity. :)
Challah bread was new to me when I moved to NYC.
Challah (pronounced hah-lah) is a traditional Jewish egg bread eaten on the Sabbath and Jewish holidays.
My first experience with challah was at a diner in Brooklyn.
French toast made with challah.
After my first bite I was hooked—so perfect together!
I wanted to share my discovery with Katie and Britt so I made challah french toast for brunch while they were here.
The bread soaks up the egg mixture and the end result is soft, sweet, golden french toast. dE-licious!
Challah French Toast
1/3 cup milk
1 teaspoon vanilla
2 teaspoons sugar
1 teaspoon cinnamon
1 challah loaf- about 12 inches (I used whole wheat)
- In a shallow bowl, whisk together eggs, milk and vanilla. Stir in sugar and cinnamon.
- Set griddle to 300 degrees. While griddle pre-heats, slice challah into 1 inch slices.
- Dip each slice in egg mixture, flip 2-3 times. Allow excess egg mixture to drip off into bowl and place on pre-heated griddle.
- Cook ~3-5 minutes on each side or until golden brown.
- Serve warm topped with butter and syrup or powdered sugar.
**To keep warm, set oven to 200 degrees. Place French toast on a baking sheet or oven-safe plate, cover with foil (optional) and keep in warmed oven until ready to serve.