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Challah French Toast Decadent But Delicious

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Challah French Toast Decadent But Delicious

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You can either freeze, then cook when you want, or cook, then freeze and reheat when wanted. It is so good, but lots of work- the best thing would be spend a night getting this all done and frozen, then eat when desired. Put in approximately 3 or 4 per bag and freeze.

Shared by lighthouse714,
Brooklyn, NY

Time needed

20 min preparation + 7-10 min cooking

Serving Size / Yield

3

Ingredients

  • whole challah bread
  • 2 eggs (maybe more depending on size of challah)
  • milk or water to dilute eggs
  • flour for coating
  • bread crumbs for coating
  • oil for deep frying
  • syrup, fruit, butter, or toppings of your choosing

Directions

Cut challah in 1 1/2-inch or 1-inch thick slices. Cut into triangles (halve bread, then diagonally halve the halves), dip into egg and milk, then dip to coat with flour. Cip into egg and milk again, then dip into bread crumbs. Deep fry in corn oil until golden brown.

Griddle cook: less fattening and much like old-fashioned. Dip in egg, then throw on griddle.  Use none of the other ingredients except toppings of your choice.

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