Writer. Cook. Chocolatier. Celebrationist.

Crispy-crunchy on the outside, soft and fluffy within- I made this recipe with the memory of the delicious French toast I had at Norma’s on my taste buds.  It’s a great thing to do with challeftovers. But enough words, now for some flavor:

  • 1/2 cup crushed cornflakes, about 1 cup
  • 2 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 2 thick slices challah
  • 2 tablespoons butter

1. Place cornflake crumbs in a shallow pan.  In a separate pan beat together eggs, milk, and vanilla extract.

2.  Soak slices of challah in egg mixture for about 30 seconds, do not let it get soggy.  Dredge each slice in crushed cornflakes so that both sides are well coated

3. Melt butter in a skillet over medium high heat.  Place coated challah in sizzling butter and fry on each side for approximately 1 minute on each side until golden brown and toasty.

4.  Plate and enjoy while hot with maple syrup, jam, butter,  or whatever appeals to your breakfast-time sweet tooth.

 

Salted Caramel Butter

  • 4 tablespoons butter, @ room temperature
  • 2 tablespoons caramel sauce
  • pinch of sea salt

1.  in a medium bowl with a handmixer combine ingredients until well blended.

 

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Glossary

Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
Faux-sher Food (fo-shure) Rachelese: Kosher food in disguise. The minute Judy bit into the krab kake she was a fauxsher food fan.
Taim (tay-yim) Hebrew: yummy, delicious
Zetz (zets) Yiddish: smack