Okay, I'll give you a little break from the spinach with a yummy breakfast. Sorry the posts are fewer and far-between, but I've just got a lot of stuff going on. It's just one of those times when it's easier to make fast and familiar things, meaning not much new to share. Anyway, recently I decided to do a little experiment in freezing bread. I love to buy fresh sourdough and challah from the Central Market bakery, but with just the two of us we either have to throw ourselves under the power of white flour full-time (not too healthy) or some of it goes to waste (not too frugal). This time I packaged up pairs of slices in plastic wrap, then foil, and popped them in freezer bags. This has turned out really well, so far. Last weekend I made some really yummy french toast with the challah. I used a Martha Stewart recipe as a sort of guideline, and did some tweaking based on serving size.
Adapted from Martha Stewart; Serves 2
4 slices challah bread, about 1" thick each
3/4 cup soy milk
1 tablespoon vanilla extract
Pinch of salt
- Whisk together eggs, milk, vanilla and salt in a bowl; set aside.
- Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak 10 minutes.
- Heat butter in skillet over medium heat. Fry bread until golden brown, 2 to 3 minutes per side. Serve warm.