I want to echo Rachel’s apologies for slacking over the past week. I use being at home in Savannah as an excuse to do little more than eat, lay on the dock and sleep, and Memorial Day weekend was no exception. I did, however, make a delicious brunch for my family–one of the vacation’s highlights.
My roommate Megan and I were charged with feeding everyone on Sunday morning–things were pretty hectic due to my little sister’s high school graduation. We considered the usual suspects: pancakes, scrambled eggs, omelets. But after some careful thought, we settled on the oft-forgotten, red-headed stepchild of brunch starches: French Toast. Waffles and pancakes usually take center stage–and you tend to jump to these options first–but you can be just as creative with the “other” main dish. Where you jazz up pancakes with chocolate chips or pecans, there are a multitude of bread options for French toast. Challah? Cinnamon raisin? Wheat? Publix breakfast bread? All good choices.
So, without further ado, here’s a recipe for Cinnamon-Challah French Toast (adapted from Barefoot Contessa):
- 6 eggs
- 1 1/2 cups milk
- 1 tsp vanilla
- 1 Tbsp cinnamon
- 1 loaf challah, thickly sliced
Whisk together first 4 ingredients and pour in a shallow pan. Dip bread, both sides, until soaked. Place on a griddle over medium heat and cook each side until golden, about 3 minutes. Serve immediately.
Syrup is a must for French toast, but we also served ours with fruit salad (strawberries, blueberries, mango and kiwi) and Greek yogurt. Add a cup of coffee and a view of the Forest River and you’re good to go!