Can we talk about the perfect weekend breakfast? How about: Challah French Toast with maple syrup, fresh berries and a side of freshly brewed coffee or a cold glass of milk. That’s what we had last weekend and I’m not going to lie. It was pret-ty amazing.
We found a great bakery that specializes in non GMO flours and organic ingredients and I think we should own stock in it already. 😉 We’ve spent our ‘fun’ money on croissants and multi grain breads. Last weekend I splurged on some local maple syrup and Joe grabbed a loaf of this challah, or brioche bread.
This dish is fantastic but consider it splurge worthy. I’ve been splurging like crazy since we arrived in Vancouver. It’s like my justification for everything. Cinnamon Sugar croissant? Well, I guess, since we just got to Vancouver. Dinner out? Well, we did just get to Vancouver.
You see how this is going?
Anyway, you can expect some leaner, cleaner meals coming up on docket. I’m planning to do a 28 day simple detox in the next couple of weeks. Right after my birthday. 😉
I’m going to keep it simple by avoiding allergenic foods, maybe cut out dairy and wheat for the 4 weeks. The cheese is always the hardest. Did you read the study where they found cheese to be addictive? It’s so true! I crave the cheese. And the worst thing is I try to buy strictly organic when it comes to meat or dairy, so that can add up. $$$ Hopefully my little cleanse will save me some money. I’m thinking lots of soups and casserole-y type dishes.
But, until then, it’s challah city, baby!
- 1 loaf challah bread sliced into 1 inch thick slices *
- 6 eggs
- 1 1/2 cups milk
- 1 tbsp. maple syrup
- 1/2 tsp vanilla
- 1/2 tsp salt
- butter & oil I use olive or coconut
- *To make this for two save half the loaf for tomorrow! It comes out even better if the bread is a tad stale. Then just half the rest of the recipe
Heat a heaping teaspoon of butter and one of oil in a skillet over medium low heat.
Meanwhile, in a large bowl, whisk together the eggs, milk, syrup, vanilla and salt. I then worked in batches to cook it up.
Dip a piece in the egg/milk mixture, flip once then transfer to the heated pan, adding more until the pan is full. This depends on the size of pan you use. I like to move the pieces around a bit in the beginning to make sure there is no stickage. Flip after 2-3 minutes and cook on the other side for another 2-3 minutes. Continue with the remaining pieces, adding more butter and oil if needed.
Serve warm with maple syrup and fresh berries.