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. More »

challah6This is the first time I made Challah bread so I decided to use one of my favorite bread recipe books by Jeffrey Hamelman, BREAD. When I was a kid, my grandmother used to make it fresh and we would all eat it with warm milk. But this is the first time I’m actually making it myself.
This recipe yields a pretty big loaf of Challah bread so it will serve you for at least couple of breakfasts.  If it gets stale there is no better bread that you could use for making French toast. More »