Challah French Toast Recipe
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Challah French Toast
-MICHAEL HATALA (RJHP21A)
6 Eggs
1/2 cup Heavy cream, half-and-half
-or milk
1 tsp Cinnamon
1/4 tsp Salt
4 tbsp To 6 T clarified butter
8 slice Challah, cut 1-inch thick
Beat the eggs together with cream, half-and-half, or milk. Beat in
cinnamon and salt. Melt the butter in a large frying pan. Dip the
challah slices, one at a time, into the egg mixture, making sure that
each slice is well coated. The challah should absorb a little of the
egg mixture but not enough to get soggy. Fry each battered challah
slice for 2-3 minutes on each side until they are golden brown. Don't
fry too fast or the inside will be wet and gooey. Serve with your
favorite jam, maple syrup, honey, cinnamon, sugar, or plain. NOTE:
Heavy cream really is the best liquid to use in this recipe.
SOURCE: MAMA LEAH'S JEWISH KITCHEN |
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At the start of a diet, people ordinarily concentrate upon supermarket and big brand foods sold as 'low-fat'. This is often wrong, since a food product might just be very low in fat content, but also far too high in carbs & calories.
When planning a diet, the important thing is to endeavour to reduce consumption of refined carbohydrate, salt and fats.
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