I decided to perdu some pain for dinner using most of one of the challahs I made on Friday for Yom Kippur. Or more accurately after Yom Kippur was over. So without further ado…
I make a very basic custard for the bread to soak in. Usually four eggs, about a 1/2 cup of milk, a pinch or two of kosher salt, and then brown sugar, honey, and cinnamon to taste.
Here’s a nice slice of challah having a nice soak in the custard.
And here’s several pieces cooking away in the pan.
Here’s the finished, sliced, and diced challah french toast luxuriating on a plate in maple syrup.
And just to balance things out because I hadn’t prepared enough calories, I made a salami omelette.