For the longest time I used to only have french toast at restaurants. Whenever I’d make it at home I’d come out with one of the two following options:
- Extremely soggy, porridge-like substance
- Extremely hard, dry pieces of bread that were merely covered in egg
Not exactly a romantic way to start the morning, don’t you think?
But then one day, by a total mistake, the secret to a perfect french toast has dawned upon me. It wasn’t the precise ratio between eggs and milk, it wasn’t the pan vs. oven dilemma (#panforever)… it was the bread!!!
And what is this secret bread, you ask? It’s challah!!! Challah, to those unfamiliar, is a jewish bread, that apparently makes all french toast perfect. You can find challahs at your local jewish bakery, but probably not on a sunday (as they’re closed) – so it’s better to stock up the day before for a lovely weekend brunch. If you’re in the Vancouver (BC) area, I recommended going to Breka Bakery & Cafe, they’re open 24/7 (!!!) and have great challas.
Another substitute is my cheating challah recipe which is otherwise known as milk bread, an asian recipe. Challah recipes have the tendency to come out hard and sometimes dry (or maybe I haven’t found the right recipe yet, please share if you have it!!), but this wonderful milk bread always comes out light and fluffy and all things magical. If you don’t have a jewish bakery nearby, I urge you to make it. Like actually urging, imagine me standing next to you poking your shoulder, kind of urging – it’s THAT good!
To find the milk bred recipe, visit The Woks of Life (haha, get it?). When making the milk bread, make sure to bread it into a challah shape!
Another reason to make milk bread, is that you will have leftovers dough, which you can shape into little balls, brush with honey and sprinkle with pearl sugar and bake away into carb-blissland. Finally, a solution to all of those lonely little extra dough leftovers.
Now that we have the bread crisis out of the way, it’s time for the actual recipe. I hope you will enjoy this beautiful golden french toast! (seriously, just look how perfect it is)
I served it with lime curd, pistachios, cherries, and broken pieces of meringue, because meringue is the best. To make this extra delicious and lemony, I added some Frontier Lemon Flavor Certified Organic to the egg mixture. It was divine you guys, DIVINE.