I TOLD you I was going to make French Toast out of the Challah. You should actually be getting even more excited, because I think I’m going to make the remaining Challah (What can I say, there was a LOT) into bread pudding today.
This was a very simple recipe, an egg, splash of milk, splash of vanilla extract, and an ample grating of fresh nutmeg. That’s how I always make my french toast, and it has yet to steer me wrong.
Served up with some Vermont Maple Syrup…and mmmmm…perfection.