We observe Shabbat as much as humanly possible in this house. It is our favorite time to gather family and friends around our table. We dine well. Drink wine. Thank G-d and enjoy the bounty he has bestowed on the fertile Coachella Willamette Valley. No one goes hungry.
But it is the over-night house guests who really reap the glory of our Shabbat meal - French Toast made with left-over Challah - and Lisa taught me to bake the browned French Toast for a bit in the oven so it "puffs up" to a rich fluffy syrup-ready sponge.
2 eggs, plus 2 egg whites
1 cup half & half
1 teaspoon vanilla
¼ teaspoon Kosher salt
½ teaspoon ground cinnamon
¼teaspoon ground nutmeg
Vegetable oil for frying
Butter & maple syrup for serving
Overnight: Place the sliced Challah, in one layer, in a 9"x13" baking dish. In a medium bowl, whisk the eggs and egg whites until smooth and frothy. Add the half and half, vanilla, salt, cinnamon and nutmeg. Whisk together and pour evenly over the sliced bread. Cover with plastic film and refrigerate overnight.
The next morning: Heat the oven to 350° and line a large baking sheet with parchment paper (if desired). Heat a large skillet over medium heat and coat the bottom with vegetable oil. Fry the batter-soaked Challah, in batches, for several minutes on each side, until nicely browned. As the pieces finish browning, remove to the prepared baking sheet. When all the bread slices have browned, place the baking sheet in the oven for 15-20 minutes, then serve the French Toast with butter and pure maple syrup. Serves 4.
Leftover French Toast can be refrigerated (or frozen) and reheated in a toaster! Until my next update, I remain, your buttery correspondent.