Subj : 11/28 French Toast Day 5
To   : All
From : Dave Drum
Date : Sat Nov 26 2022 13:54:00

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 cr|?me
          Fra|<che
          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

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