French Toast

My normal breakfast routine is pretty simple and purposely low maintenance - a cup of Early Grey accompanied by either warm buttered toast, dry cereal or a bowl of fruit with Greek yogurt and granola.  But every now and then, usually on Sundays, I like to indulge myself and partake in something truly decadent.

Remember the challah I made the other week?  It was the perfect bread to use for french toast.  There's nothing worse than soggy french toast and challah's firmness really stood up to the rich, creamy custard.  A light dusting of confectioner's sugar, a drizzle of warm maple syrup and some mixed berries and you've got yourself a breakfast to remember.

Challah

My quest to become a master bread maker continues in earnest.  The latest endeavor - Challah, a Jewish classic.  What's not to love about this rich, egg-y braided bread?  Can I get a holla for challah?  Sorry, I couldn't help myself...hehehe.

Once again I turned to my friends at Cook Illustrated for a recipe.  The dough was a snap to make and the best part was the actual braiding.  Stay tuned because the challah is going to be a key ingredient in an upcoming post.  Here's a hint...think Sunday brunch staple.