Subj : E-Z Breakfasts - 07
To   : All
From : Dave Drum
Date : Sat May 13 2023 04:12:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Challah French Toast w/Cinnamon-Sugar Glaze
 Categories: Breads, Dairy, Herbs, Fruits
      Yield: 5 servings
 
MMMMM------------------------FRENCH TOAST-----------------------------
      2 c  Whole milk
    1/2 c  Heavy cream or half-and-half
           - (or use more milk)
      4 lg Eggs
           +=PLUS=+
      2 lg Egg yolks
      2 ts Vanilla extract
    1/2 ts Fine grated lemon zest (opt)
    3/4 ts Ground cardamom
        pn Salt
      1    Loaf challah bread; in 1 1/4
           - inch slices
      6 tb Unsalted butter; more as
           Needed
    1/4 c  Granulated sugar
    1/2 ts Ground cinnamon

MMMMM--------------------------TOPPINGS-------------------------------
           Maple syrup
           Cherry or other jam
           Whipped mascarpone or crème
           Fraîche
           Berries
           Sliced bananas
           Chopped pineapple chunks
           Mini chocolate chips
 
  In a large bowl, whisk together milk, cream, eggs and
  egg yolks, vanilla, lemon zest (if using), 1/2 teaspoon
  cardamom and salt.
  
  Arrange challah slices in an even layer on a rimmed
  baking sheet. Pour custard on top, and let sit at room
  temperature, uncovered, for 30 minutes, so the bread can
  absorb the custard, carefully flipping bread slices
  halfway through.
  
  In a medium bowl, whisk together sugar, cinnamon and
  remaining 1/4 teaspoon cardamom. Set aside.
  
  Heat a large nonstick or cast-iron skillet over medium,
  then add 2 tablespoons butter and let it melt. Place 2
  to 3 pieces soaked challah in skillet, making sure to
  not crowd the pan. Cook until golden on bottom, 4 to 5
  minutes.
  
  Sprinkle a little of the cinnamon-sugar mixture on top
  of each slice, then flip and cook until bottom is glazed
  and browned, another 4 to 5 minutes. Transfer to serving
  plates, glazed-side up. Repeat with remaining butter,
  challah and cinnamon sugar. Serve warm, with your choice
  of toppings.
  
  By: Melissa Clark
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... There's nothing moister.  Than an oyster!
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