Bonjour Breakfast!

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.

French Toast
Adapted from Martha Stewart; Serves 2












4 slices challah bread, about 1" thick each
4 eggs
3/4 cup soy milk
1 tablespoon vanilla extract
Pinch of salt
Butter

• 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.

My notes: I used this Martha recipe, eliminating a few things I didn't care for (nutmeg) and adjusting a bit for what I had on hand (soy milk) and serving size. I probably could have done with one less egg too. The recipe tells you to soak for 20 minutes, 10 on each side. My bread filled my shallow pie dish, and from the lack of space was very well soaked through with just the first 10 minutes. Also, Martha suggests using butter and vegetable oil for frying, but I just went with butter and have no regrets. :) If you're making more servings then you can keep your first batches warm in a 250 degree oven.