c h a l l a . f r e n c h . t o a s t

i’ve always thought of french toast as an indulgent ‘sometimes’ breakfast. i remember my mom using day-old bread to make french toast on a weekend morning; i remember the excitement that would take hold when i’d order it at a diner and impatiently await a piping hot plate of soft bread hiding beneath a blanket of velvety powdered sugar and fake maple syrup, a plump pillow of butter melting away on top.

it wasn’t until i made it myself that i realized french toast is a blank canvas. some days i like it with yogurt and fruit on top, other times syrup and sugar. suddenly, french toast has gone from that indulgent ‘sometimes’ breakfast to an everyday healthy breakfast treat.

//R E C I P E (F O R . T W O)//

/i n g r e d i e n t s/

\\f r e n c h . t o a s t\\
4 slices challa (or other) bread
2 eggs
splash vanilla
heavy sprinkle cinnamon

\\t o p p i n g\\
1 cup frozen raspberries
zest of one lemon, plus juice to taste
powdered sugar (optional)
maple syrup or other syrup (optional)

/p r o c e s s/
heat a nonstick pan and a small splash of oil (olive, coconut) over medium heat
in a small bowl (preferably a flatter bowl), whisk together eggs, vanilla, and cinnamon
lay challa slices, one at a time, into the egg mixture until completely coated on both sides
place challa on the pan and cook until lightly browned. flip and repeat

while the toast is cooking, heat a small saucepan over medium heat; add oil to coat
add frozen raspberries and stir quickly to prevent sticking
stir in lemon zest and juice. cook until berries are soft and hot, and juices have begun to release (it should look more watery than jam, but still chunky)

place two slices of challa on each plate. pour syrup, dust with powdered sugar, and top with berry mixture


// l e a v e . a . r e p l y //

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