I love making a big breakfast on Saturday mornings. Growing up my Dad always whipped up something great on the weekends, as he was the one up the earliest. Somehow I have come to expect something yummy on Saturdays. At my house, I am in charge of Saturday morning breakfast. My husband makes the bacon and I make the main dish.
This is my go to recipe. I grab a fresh loaf of Challah at the local food co-op on Fridays. This recipe feeds 2 people (with big appetites) using half the loaf. The other half goes into the freezer for next weekend! You can also use french bread or brioche, but I find Challah to be a perfect balance between the plain french bread and the too dense (and too expensive) brioche.
1/2 loaf Challah bread, or 8 - 1 inch slices
1 cup milk
1/2 Tablespoon cinnamon
Butter for the pan
Cut the challah into 8, 1 inch slices. You can make them thicker if you want, but make sure to increase the cooking time.
Heat a frying pan on medium to medium high heat and put enough butter on the pan to grease it up. Make sure that your butter doesn't burn and put a little more on the pan after each round of cooking the french toast.
Dip one piece of Challah bread in the egg mixture at a time, coating each side and making sure that the mixture is soaked through the whole slice of bread. Don't leave the bread in the mixture too long, if it gets too soggy it will fall apart. Once dipped, place on the warm pan. Be sure to whisk the mixture between dipping every two or three slices or the cinnamon will rise to the top and you will get one really cinnamon-y piece.
Cook the first round of slices 3-4 minutes. Flip each piece and cook an additional 2 minutes. Make sure it is cooked all the way through - it should bounce back when you touch it. The french toast may be a bit more brown that you are used to because of the cinnamon. Once cooked, keep each slice in a warmed oven while you are cooking the next round.
I serve the french toast with vanilla yogurt and fresh berries, and of course real maple syrup. But you can top it with whatever you would like - powdered sugar, butter, maple syrup, jam...