I love French toast, and I hadn’t made it, literally, in years. But for some reason Kevin and I got it into our little heads that we needed French toast for breakfast, so we made a special trip to buy appropriate bread.
Now, there’s an argument about just what constitutes appropriate bread for French toast, but in our house the choice is clear — challah.
Don’t get me wrong. I’m willing to compromise, and I was prepared to get a not-too-crusty Italian because I didn’t really expect our local Stop & Shop to have challah. But they did.
My French toast batter is simply eggs, milk, and cinnamon. I cut the bread thick, and soak it long enough so the batter reaches the center. Then I fry it in butter, over low heat so it cooks through. Maple syrup is the only acceptable topping. I ate much too much.