French Toast is the perfect way to use up day-old bread. If you’ve made Raisin Challah Bread (page 61), go ahead and use up the leftovers the next morning. Good-quality store-bought thick-cut raisin bread will also work. Cut your challah slices on the thick side, about 3/4 to 1 inch thick, so that when you griddle them, the outside will be crisp and the inside will be moist and creamy. Serve with lots of syrup, homemade jam, sautéed bananas (see Banana Walnut Pancakes, page 122), fresh bananas and strawberries, or the fruit compote of your choosing (see pages 276 to 278).

　　

Ingredients

makes 8 slices french toast

　　6 extra-large eggs

　　1/2 cup buttermilk

　　1/4 cup packed dark brown sugar

　　1/2 teaspoon pure vanilla extract

　　Pinch of ground cinnamon

　　Pinch of kosher salt

　　8 thick (3/4 to 1 inch) slices Raisin Challah Bread (page 61)

　　Butter for the griddle, about 1 teaspoon per slice

　　

Step 1

Using a whisk or a fork, beat the eggs in a large mixing bowl until frothy. Add the buttermilk, brown sugar, vanilla, cinnamon, and salt. Beat for 1 minute, or until well combined.

　　

Step 2

Dip the challah slices, one at a time, into the egg mixture, turning to coat both sides. Arrange the prepared slices on a baking sheet or platter as you go. Dip and prep all that will fit into the pan at one time. While the first batch is on the griddle, begin dipping the second batch.

　　

Step 3

Preheat a griddle or skillet over medium heat, or an electric griddle to 400°F, testing to make sure it’s hot enough for a drop of water to bounce on it.

　　

Step 4

Butter the griddle generously. Arrange the bread slices in a single layer on the griddle and cook them for 2 to 3 minutes on each side, or until golden brown. If you’re using a skillet, you’ll need to do this in batches, depending upon the size of the skillet. After the toast is flipped, you may need to add more butter to the griddle. As you add the butter, lift the French toast with a spatula so the butter flows underneath the griddling toast. Transfer the French toast to a platter or individual plates and serve.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.