Real Food Fast: In-a-Minute French ToastletteKelsey Banfield
When life hands you day-old challah, make french toast. At least, that’s the lesson I learned when I had kids. When my daughter started eating solid foods I made a point of cooking her a wide variety of homemade breakfasts. I wanted her to wake up each morning excited to eat a full breakfast to start off the day on the right foot. After all, healthy habits start early. One morning I had some day-old challah on my hand so I decided to make quick french toast-lette’s for her. Bite-size squares of challah are dredged in eggs, milk and cinnamon then cooked quickly in a skillet. Unlike many french toast recipes, there is no real soaking or leaving the bread overnight. It’s just a matter of a slice, dip and cook. Then, add a little maple syrup and, voila, breakfast is served!
This has become one of our favorite breakfasts, even on busy mornings when we have to be out the day early. It is simple and fun and you can top them with just about anything you want.
In-a-Minute French Toastlette’s
Serves 2, but recipe can be doubled or tripled easily
2 Slices day-old challah or other soft bread, cut into quarters
1 extra large egg
1/4 c. whole milk
2 shakes of cinnamon
1 T. butter
Method: Heat butter in a small skillet over medium heat. Allow to melt slowly and push it around to coat the bottom of the pan. Meanwhile, in a shallow bowl whisk together the egg, milk and cinnamon. Dredge both sides of the bread in the egg mixture until each piece is fully coated. Plcae it in a skillet and toast each side until golden brown. Serve hot.