Sunday, February 16, 2014
Currant Challah French Toast with Banana and Salal Berry Jam
Salal berries are new to me and I have to say they're very special! They're forest berries native to the Pacific Northwest and British Columbia. BC is where I first encountered them while visiting a friend there, we gathered them in the woods first thing in the morning to have with our breakfast yogurt. So even though it was sad to come home to Northern California where there are no Salal berries to be found, it was okay because I found some home-made Salal jam at a farmer's market on our last day, and they didn't even take it away at the border. Yes!
I hope you enjoyed that little story, but this post is much more about Challah. It's no secret that it makes the most excellent French Toast outside of...France, I guess.
My friend from work made me a small loaf of currant Challah, and right away I knew exactly what to do with it. Glad I did, too, because too many times I've taken a loaf home with the intent to do this and just end up eating it plain with my morning coffee. Which isn't so bad, is it?
(makes 8-9 slices)
-8 slices currant Challah bread (or you can use any Challah bread)
-1/2 cup milk
-1 Tbsp. Honey
-2 Tbsp. Butter
In a pie tin, scramble together eggs, milk, honey and salt, add the cinnamon to taste. Soak four slices of Challah in the egg mixture while you melt 1/2 Tbsp. butter in a skillet.
Turn the slices over to let the egg mixture soak a little more before dropping the Challah slices into the pan. Brown them on both sides while you soak the remaining slices of bread.
You should be able to do this in 2-3 batches, depending on how big your skillet is. If you have a griddle, you might be able to do all of them at once. That would sure be nice (I don't have a griddle).