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We had a delicious dinner at Joanna and Steve's last night, and they sent us home with some leftover Challah, perfect for making French Toast in the morning. I keep it simple, topping my french toast with warm maple syrup but I am sure this would be equally delicious smothered with berries, whipped cream, jam, or some fruit compote. It's the weekend...make some French Toast!
Preheat oven to 170 degrees to keep the french toast warm while cooking the batches. In a large flat shallow baking dish, whisk together the eggs, milk, vanilla, cinnamon, and salt. Whisk until combined.
Place the bread, in batches if necessary, into the dish in a single layer. Let each side soak for a minute or two. Rub a large skillet with a light layer of grapeseed oil to help prevent sticking. Place it over medium heat and melt 1 tablespoon of butter.
Once both sides of the bread have soaked in the egg mixture, fry them in the skillet for 3-4 minutes on each side or until golden. Once the first batch is finished, remove from the skillet, place on a baking sheet and place in the warm oven. Wipe out any excess bits from the skillet and repeat the process with the remaining pieces of bread.
Serves 2-4 depending on how hungry you are
6 slices of Challah, Brioche, or your bread of choice cut 3/4” thick (I used Challah)