toast4French toast may seem to be so simple to make, yet there are so many things that can go wrong with it. I think the most important ingredients are the type of bread you use and the maple syrup. I had the best French toast in a recommended restaurant Lawrence in Montreal by a maple syrup producer from Joe Beef. The bread was Challah and the secret to it was that it was stale. I was surprised how the toast was lifted by the good quality maple syrup. A couple bottles of that maple syrup came back with us when we moved back to States.
It’s been in my head since then so I finally decided to make one, using the Lawrence version as my template.  I decided to make the Challah bread first and let it go stale for couple of days and use one of the maple syrups we brought from Montreal.

Preparation:  5 minutes
Cooking : 10 minutes

Ingredients for 4 French toast slice (4 1 inch sliced of Challah bread)
1 cup of milk
½ cup of heavy whipping cream
2 tablespoons of brown sugar
2 tablespoons of cinnamon
Pinch of ground nutmeg
1 teaspoon of vanilla extract
2 eggs

I have made my own Challah bread but you can get yours in any good bakery.
Prepare the batter.
Mix the milk and cream together and vanilla extract, in a separate bowl mix the sugar, cinnamon and ground nutmeg. Add the spices to the milk and whisk it together. Beat the eggs and pour the milk mixture into eggs. Whisk everything together.
Cut the Challah bread into at least one inch thick slices. Transfer the mixture into a wide and deep dish and put your slices in. Let it sink on one side for about one minute and then flip it.
In the meantime heat a cast iron pan or Teflon pan and when hot transfer two slices of the toast.
Fry it for at least 2-3 minutes on each side until they get nicely golden brown.
If you will be frying another batch, transfer the first two onto a rack and cover it with a tin foil to keep them warm.
Serve it with maple syrup, fruit and powder sugar.




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