"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

French Toast Recipe

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This recipe for French Toast, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Molly Myles Bundy
Added: Thursday, June 5, 2008


1 loaf of Challah, not sliced.

12 eggs
1 1/4 c. skim milk
1 1/4 c. cream
1/2 tsp. salt
1/4 tsp. black pepper
1/4 to 1/2 tsp. vanilla (optional)

Grapeseed oil and butter (for sautéing)

Cut thick slices of bread. Soak slices in egg/milk, salt, pepper and vanilla mixture. You want the slices permeated with the liquid. Preheat a big skillet or griddle.

Cook on non-stick griddle or in skillet with oil/butter mixture as needed. Gently transfer the egg soaked slices to the hot griddle. Brown on both sides. You want the egg cooked all the way through the bread, so don't keep the heat too high. Turn as needed.

Serve with maple syrup, whipped cream, strawberries, blueberries, bananas, rhubarb/strawberry conserve and/or pecans.

Whole Foods has good Challah. Or you could use Pepperidge Farm Italian bread or whatever you have.

One loaf of challah makes 16-20 thick slices. Use country eggs if you can get them. This is good for breakfast, brunch, supper, or even a snack. It can be frozen and reheated in toaster, oven or microwave. Some people eat it with their fingers...

This recipe is included especially for Gina. I made it for her when the twins were infants.




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