- Craig Claiborne born (1920)
Challah French Toast Recipe
- 8 medium eggs
- 4 tablespoons milk
- 1 teaspoon cinnamon
- 1/4 teaspoon ground mace
- 1/2 teaspoon sugar
- Pinch of anise seed
- 1 tablespoon butter
- 1 loaf of challah bread, cut into 6 or so large 1/2-inch-thick slices
- Pinch of confectioners' sugar
Challah makes some of the best French toast because of its spongey texture and buttery flavor. Buy a round loaf or long braided loaf of it to use for French toast — a great way to utilize leftover bread from any meal.
Whisk the eggs, milk, and spices together until just frothy. Melt half the butter in a large skillet and, working in batches, soak the bread briefly in the egg mixture, turning over so both sides are coated.
Shake off any extra liquid and place on a griddle over medium heat. Cook 4-5 minutes on each side until golden brown. Dust with confectioners' sugar and top with pure maple syrup.