Brunch Excesses

Big breakfasts are a thing of rarity for me. It's because they take time and effort, and in the early sunlight, when all I'm doing is searching for a cup of coffee, there's very little inspiration to do anything beyond what is necessary. If I'm feeling lucky, I may pour some granola into some yogurt, maybe even microwave oatmeal, but that's about it. I also tend towards savory breakfasts, in the Taiwanese tradition, and American breakfasts are so often times sweet, that I'm just not tempted. Really, it makes more sense for me to just wait until lunch, when I can snarf down something more satisfying.

However, the call of big breakfasts becomes particularly strong when there's something sitting in the pantry that just begs to be used for breakfast material. Remember that challah bread I made a little while back? Well, on a recent sunny morning, in which I woke up earlier than expected and had lots of time on my hands and coffee already brewed, it ended up turning into this. That's right, fellows, Challah french toast.

Of all the American traditions, French toast is one of my favorite brunches. Pancakes, muffins, meh. French toast with a side of meat? Yesssss. And using the thick, soft and chewy Challah bread elevates (haha, I'm such a snob) this brunch item into a much heartier thing, one that will probably put you right back to sleep. I served my slices with a side of broiled smoked sausage, the fat kielbasa kind that runs with juice and has that crispy outer skin (rah rah Hillshire Farms!), and lots of maple syrup. It's very hard to go wrong with this kind of meal.

Challah French Toast 

2 servings

4 slices of challah bread, about 3/4" to 1" thick
3 large eggs, beaten
3/4 C milk
1/2 TB honey
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

vegetable oil spread or butter (to cook with)
cinnamon sugar, to sprinkle
maple syrup (to serve)

Beat together the eggs, milk, and honey until the mixture is smooth, then add in the cinnamon, nutmeg and salt, whisking until evenly distributed. In a shallow container, soak the slices of challah bread for a couple of minutes on each side. Since the challah bread is thick and hearty, it takes a bit for the egg mixture to get into the bread.

On a griddle or a hot pan, melt 1.2 a tablespoon of the vegetable oil spread or butter, letting it melt and spread over the surface. Place your slices of french toast into the hot pan, and let cook until slightly brown on one side. Then flip the slices over to let brown on the other side to your preference. Then flip back to the original side and let cook on low heat until done. Remove from the heat and sprinkle with cinnamon sugar. Serve.