Now, I would have said this was the best French Toast, if I didn’t already have two other favorites up my sleeve, which include pannetone French Toast on Christmas morning, and heart-shaped cinnamon raisin French toast (both of which I have never blogged about). But this one, made with the leftovers from my Pumpkin Challah bread from yesterday, definitely hits my top three.
That huge, golden beyond golden loaf of braided bread yesterday was too good to just be nibbled at as dried out leftovers today, so I made it into French toast. When Martha Stewart first placed the seed of wonder that is pumpkin challah into my head, I don’t even remember if she showed a segment on how to make the bread itself (at least I never saw it), but rather, she shared a recipe for Pumpkin Challah Stuffing.
Since I didn’t need any stuffing, the obvious choice was to make it into French toast.
Now, my recipe has a lot of cinnamon. Don’t let that bother you. It works. Trust me.
Pumpkin Challah French Toast
This recipe is based on a per person serving, which makes two pieces. You can increase the recipe according to the number of people you will be serving.
1/4 cup milk
2 teaspoons sugar
1/4 teaspoon vanilla
3/4 teaspoon ground cinnamon
1 or 2 day old Pumpkin Challah Bread, cut in 2 thick slices
pure maple syrup for serving
1. Whisk together egg, milk, sugar, vanilla, and spices in a shallow dish. Soak bread in the mixture on both sides, pressing the bread to help it soak up more of the liquid. In a large nonstick skillet set over medium heat, melt a small amount of butter and place the bread on top to grill. Cook on both sides until golden brown. Repeat with any remaining slices of bread.
2. Serve with maple syrup and butter, if desired.