Challah Bread French Toast

Happy Wednesday!

A big thanks to everyone for all the nice comments and emails about yesterday’s Challah Bread!

I couldn’t wait to slice it up today!

Today I turned that loaf into some delicious french toast. This is a great dish for a Sunday Brunch, you start it on the stove and let it finish in the oven.

This recipe comes from  Rachel Ray’s Crunchy Vanilla-Almond French Toast with Fancy Fruit Topping. I made a few changes and omitted the sauce, but if I were to make this for a brunch I would be sure to add the fruit topping.

Challah Bread French Toast

• 6 eggs
• 3/4  cup half n’ half
• 2 tsps. vanilla extract
• 1 tbl real maple syrup
• pinch of salt
• 1/4 tsps. freshly grated nutmeg
• 2 tsps. cinnamon
• 4 cups whole grain cereal flakes (I used Kashi)
• 1/2 cups almonds, roughly chopped
• 16 slices thick cut challah bread

1. Beat the eggs, half n’ half, vanilla, syrup, salt, nutmeg and cinnamon in a shallow dish. Lightly crush the cereal flakes, combine with the almonds and add to another shallow dish.
2. Warm a large skillet with cooking spray over medium heat. Dip the bread slices into the egg mixture and then the cereal mixture. Cook the slices for 2 minutes on each side.
3. Transfer slices to a baking sheet and place into a 350 degree oven for 10 minutes.  Serve with syrup.

Makes 16 servings

I love the crunch of the toast along with the nutty flavor that the almonds develop after being cooked! Only way to serve this  is with some real maple syrup!

Enjoy!