Calicolady
New member
I wanted to post a couple of recipes yesterday, this being one, but still feeling alittle
run down and running out of speed, just getting to it now. Enjoy!
CHALLAH BAKED FRENCH TOAST
1 loaf challah, sliced into 3/4" slices enough to fill 9"x13" cassarole
2 cups half & half
1 cup heavy cream
1 1/2 tsp. vanilla extract *see note below*
pinch of salt
1/2 tsp of cinnamin
6 large eggs
3/4 cup granulated sugar
2 TBSP. crystalized sugar
1/2 tsp. powdered cinnamin
Slice challah into 3/4 " slices.
In a sauce pan, heat the 1/2 & 1/2, cream and vanilla just to a simmer,
stirring while heating so it doesn't scourch on the bottom, then set aside.
In a large bowl, add eggs, salt, and sugar and 1/2 tsp. cinnamin, and whisk together.
When eggs are broken up and combined with the sugar
(sugar doesn't have to be disolved) add about 1/2 a cup
of the cream mixture and fully incorporate with eggs.
Then add remaining cream mix to the egg mix.
Place challah slices into a 9" X 13" baking dish, overlapping like shingles.
Pour the custard mix over the challah.
Cover and place in refridgerator overnight.
(Or at least for a couple of hours)
Combine crystalized sugar & 1/2 tsp of cinnamin, cover,
and set aside.
Preheat oven @ 350 degrees F.
Sprinkle crystal sugar & cinnamin mix on to of bread.
Place bread dish in a water bath and into oven for 35-
40 minutes, until golden brown on top.
Serve with strawberry slices and whipped cream, or a
warmed dish of your favorite preserves.
*NOTE: you can use a vanilla bean, rather than vanilla extract. Split it longwise and scrap the seeds and add them and the bean to the cream mix before cooking.
When done simmering, strain whole mix to remove seeds and bean.
I don't often have beans, but it IS the better choice.
run down and running out of speed, just getting to it now. Enjoy!
CHALLAH BAKED FRENCH TOAST
1 loaf challah, sliced into 3/4" slices enough to fill 9"x13" cassarole
2 cups half & half
1 cup heavy cream
1 1/2 tsp. vanilla extract *see note below*
pinch of salt
1/2 tsp of cinnamin
6 large eggs
3/4 cup granulated sugar
2 TBSP. crystalized sugar
1/2 tsp. powdered cinnamin
Slice challah into 3/4 " slices.
In a sauce pan, heat the 1/2 & 1/2, cream and vanilla just to a simmer,
stirring while heating so it doesn't scourch on the bottom, then set aside.
In a large bowl, add eggs, salt, and sugar and 1/2 tsp. cinnamin, and whisk together.
When eggs are broken up and combined with the sugar
(sugar doesn't have to be disolved) add about 1/2 a cup
of the cream mixture and fully incorporate with eggs.
Then add remaining cream mix to the egg mix.
Place challah slices into a 9" X 13" baking dish, overlapping like shingles.
Pour the custard mix over the challah.
Cover and place in refridgerator overnight.
(Or at least for a couple of hours)
Combine crystalized sugar & 1/2 tsp of cinnamin, cover,
and set aside.
Preheat oven @ 350 degrees F.
Sprinkle crystal sugar & cinnamin mix on to of bread.
Place bread dish in a water bath and into oven for 35-
40 minutes, until golden brown on top.
Serve with strawberry slices and whipped cream, or a
warmed dish of your favorite preserves.
*NOTE: you can use a vanilla bean, rather than vanilla extract. Split it longwise and scrap the seeds and add them and the bean to the cream mix before cooking.
When done simmering, strain whole mix to remove seeds and bean.
I don't often have beans, but it IS the better choice.
