"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Challah French Toast Recipe

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This recipe for Challah French Toast, by , is from Wolfer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Wolfer
Added: Monday, September 22, 2008


1 large&1/2 small challah bread
1 c butter
3 T syrup
1 1/2 c brown sugar-packed
6 jumbo eggs
2 c milk
2 T Vanilla
1 t salt
2 t cinnamon

Break challah into 2" pieces
In a pot melt butter add syrup and brown sugar
In a large bowl combine:
eggs, milk, vanilla,salt and cinnamon
Add syrupy mixture to egg mixture
Pour over challah pieces and stir
Put into 9x13 Pyrex
Refrigerate overnite
Bring to room temperature
Sprinkle heavily with a cinnamon and sugar mixture
Bake @ 350 degrees for 45'
Then drizzle syrup over top
Can sprinkle with Confectioners 10X sugar if you want
Serve with extra syrup and/or a cream cheese and syrup mixture

Personal Notes:
Personal Notes:
You can bake right after preparing instead of refrigerating overnite.
If freezing, then cook for only 30' and freeze after cool.
Defrost, when needed, to room temperature and then heat for 20' more or until hot.
This recipe came from Gail Flug Joseph.




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