Mothers Day French toast without the milk. Milk causes problems for many people. It certainly does for me and some of my family members. I once thought I had to add milk to stretch and expand the batter to accommodate making more. But, with a little experimentation, I found this requires no milk at all. The bread you choose in this recipe is also key. I love a good Challah bread because the texture is soft and it absorbs nicely, but get the bread you like and prefer.
Serves 2 to 4
- 2 Teaspoon olive oil
- 1 loaf of challah bread (I love the brand Zolmix) or whatever bread you desire
- 2 teaspoons olive oil
- 3 large eggs
- 1/4 teaspoon ground cinnamon
- 1 vanilla bean, pod scraped
- 2 teaspoons pure vanilla extract
- Maple syrup, for serving
- Fresh fruit, for serving
- Powdered sugar a little sprinkle
- Heat the olive oil in a medium sauté pan, set over medium heat.
- Slice the challah bread into 1-inch thick pieces.
- In a medium bowl, crack in the eggs and whisk in the ground cinnamon, vanilla bean, and pure vanilla extract. Dip the slices of challah bread into the batter and transfer to warm sauté pan. Cook on both sides for 2 to 3 minutes, flipping. Serve immediately with maple syrup and fresh fruit such as berries and add a little dusting of powdered sugar if you desire.
