Challah French Toast

I love breakfast!  Well, I wouldn't say I love oatmeal or dry cereal, although I eat that most days.  I do love a special weekend breakfast.  The kind that makes you feel like you're on vacation, the kind that allures the senses to a place of pampering.  This is one of those breakfast.  

Mike and I headed out to Clayton's farmers market to pick up the Challah bread, baked locally at Black Bear Bakery (www.blackbearbakery.org).  Unfortunately, the strawberries were scarce due to the rainy Spring {1st rhubarb and now this, what a bummer}, so we picked up some organic strawberries and blueberries at the grocery store.  Normally when we make Challah French toast, we layer it with Mascarpone cheese and top it with freshly made whipping cream, but since I had a little lemon cream left over from my lemon tiramisu {see June 12th entry},  we used that instead.  I think this adaptation was even better!  You know me and my infatuation with lemons {wink-wink}.  Feel free to create your own 'piece de resistance' by varying the fruit and flavoring.  I would love to hear from you, so let me know what's your favorite way to top french toast.

 

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Ingredients for 6-8 slices of Challah French Toast

  • Challah Bread
  • 4 large eggs
  • 3/4 cup skim milk
  • 1/4 cup heavy whipping cream
  • 1/4 teaspoon vanilla
  • 1 teaspoon agave nectar or honey
  • pinch of kosher salt
  • pinch of cinnamon
  • butter & cooking spray
  • fresh fruit
  • mascarpone cheese
  • fresh mint leaves
  • powdered sugar

Directions to make Challah French Toast

  • Wash and slice berries.  Place in small bowl.  Can warm in the microwave for 30-45 seconds or place in small saute pan to warm through.
  • In a large shallow baking dish, whisk together the eggs, milk, whipping cream, vanilla, agave nectar, cinnmon, and salt.  
  • Slice bread into 1/2 to 3/4 inch thick slices.  Soak in the egg mixture, about 2-3 minutes on each side.
  • Spray a large saute pan with cooking spray.  Melt 1/2 to 1 tablespoons of butter over medium heat to coat the bottom on the pan.   
  • Add the soaked bread to the pan and cook about 2-3 minutes on each side until lightly browned. 
  • In a preheated oven (225 degrees F), place cooked French toast on a nonstick baking sheet to keep warmed until all slices of bread are cooked. 
  • Serve hot with 1-2 tablespoons of mascarpone cheese and fruit between slices and on top layer.  Garnish with julienne mint leaves and powdered sugar.