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cooking:recipes:french_toast [2015/09/18 15:16]
hannah created
cooking:recipes:french_toast [2018/12/27 22:39]
hannah
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-^Information ^Nutrition per serving^ +===== Ingredients =====
-|X minutes prep| XXXkcal| +
-|X minutes active | XXXg fat| +
-|Makes X servings | XXXg protein|+
  
 +  * 6 extra-large eggs
 +  * 1 1/2 cups milk
 +  * 1 teaspoon grated orange zest
 +  * 1/2 teaspoon pure vanilla extract
 +  * 1/2 teaspoon kosher salt
 +  * 1 large loaf [[challah]],​ at least a day old
 +  * Unsalted butter
 +  * Vegetable oil
  
-^Ingredients ^Method^ +===== Instructions =====
-|XXX| 1. XXX| +
-|XXX| 2. XXX| +
-|XXX| 3. XXX| +
-|XXX| 4. XXX| +
-|XXX| 5. XXX| +
-|XXX| 7. XXX| +
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-|XXX| 10. XXX|+
  
 +  - Preheat oven to 250F. Arrange a baking sheet with cooling rack on the lower portion of the oven.
 +  - In a small bowl, thoroughly beat eggs until completely smooth. Pour into a wide, shallow bowl (a  pie plate is great for this). Add milk, orange zest, and vanilla. ​
 +  - Slice challah into 3/4" pieces. Soak for 2 minutes per side in the custard. Set soaked slices on a cooling sheet while you work on the remaining slices. ​
 +  - In a large skillet over medium heat, melt 1 tablespoon butter and 1 tablespoon oil. Swirl together. Arrange slices of challah, leaving room between (at least 1/2" between slices). ​
 +  - Cook for 3-4 minutes per side, letting it get brown and crispy. Don't over-do it! Depending on your stove, you may have to adjust the heat on the second side. 
 +  - Move cooked challah to the oven o stay warm while you finish the rest. Add more butter and oil to the pan as needed.  ​
  
-=== Serving Suggestions ​===+==== Notes ====
  
-=== Variations ===+  * This recipe is so scalable. Note that this is for a WHOLE challah. If you bake a challah and have half a loaf the next morning, everything reduces by half seamlessly.  
 +  * Swap orange zest for cinnamon! ​
  
 +~~NOTOC~~