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French Toast made with Homemade Challah Bread

I usually make my french toast with regular sandwich bread, but most recipes call for challah bread. I have been unable to find it in my local grocery stores, so I decided to make some. The recipe is so simple. It requires very little kneading and just one 45 minute to 1 hour rise. The bread is ready to eat within 2 1/2 hours. I made this last night in anticipation of french toast for breakfast. It was difficult for me not to devour the entire loaf with a stick of butter last night. The bread is on the heavier side, but still soft. It has that yeasty taste you get with homemade breads and a nice crispy crust. You can find the recipe here. As for the french toast, I use a pretty standard recipe. Milk, eggs, and cinnamon. The challah bread has to soak a little longer than regular bread, but other than that, the steps are the same. It came out so good. The challah bread held the cinnamon flavor and really soaked up the syrup. (I usually have a puddle and soggy bread with the sandwich variety.) I only had two pieces, but it filled me up like four of the sandwich bread. I put syrup and butter on my french toast and serve berries on the side. For lower calories, you could definitely skip the syrup and butter and put the berries on top with some powdered sugar. So yummy!

• 8 slices of Challah Bread
• 4 Eggs - beaten
• 1 c Milk
• 2 tbsp Sugar
• 2 tsp Vanilla Extract
• 1/2 tsp Cinnamon
• 1/2 tsp Nutmeg
• 4 tbsp Butter
• Butter and Syrup 

Add milk to beaten eggs and mix. Stir in sugar, vanilla, cinnamon, and nutmeg. Heat a tbsp of butter on griddle, spreading around with a spatula to coat. Dip bread in egg mixture and let sit for 30 seconds or so. Flip bread in egg mix if necessary to thoroughly coat both sides. Add 4 slices to hot pan. Cook on each side about 3 minutes until crispy coating forms. Add additional pad of butter to pan when flipping. Repeat with remaining 4 slices of bread. (It may be necessary to add additional cinnamon and nutmeg. I find it sometimes lacking in the second set of slices.) Serve with butter and syrup.