Hebrew Toast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
About half a braided Challah, cut into about 6 big chunks2 egglands best large eggs1 tbs butter (yeah, i said it, butter!)3 tbs heavy whipping cream (is there any other kind?)dash of cinnominabout a 1/4 tsp vanilla extract2 tbs granulated sugar
Now to really do this right you need a 5 yr old to help whip up the ingredients and really get excited about the whole process.
You also need a heavy cast iron skillet to get optimal results. Your bread will cook more evenly and the iron leeches into your food and absorbs some of the butter and keeps your leftovers warm while you eat after you turn off the heat.
Anyhow, mix your batter with all the ingredients, except the bread and butter, of course. Mix well until the egg is well blended.
Then heat your skillet to a medium high heat.
While your skillet is heating up, slowly dredge the chunks of challah to really let it suck up the batter.
When the skillet gets hot, add the butter and just when it's on the verge of rendering, when it's bubbly but not burned, gently add your Challah and turn the heat to about medium. Turn gently with tongs until golden brown on each side.
Serve with a side of syrup you can dip in and you'll want a glass of milk, so be sure to budget for that too! lol
A serving is 2 chunks (about 2 ounces each) because you know you're not going to stop at one! lol
It's so good you're lucky Shabbat only comes once a week.
Number of Servings: 3
Recipe submitted by SparkPeople user TZIPPY04.
You also need a heavy cast iron skillet to get optimal results. Your bread will cook more evenly and the iron leeches into your food and absorbs some of the butter and keeps your leftovers warm while you eat after you turn off the heat.
Anyhow, mix your batter with all the ingredients, except the bread and butter, of course. Mix well until the egg is well blended.
Then heat your skillet to a medium high heat.
While your skillet is heating up, slowly dredge the chunks of challah to really let it suck up the batter.
When the skillet gets hot, add the butter and just when it's on the verge of rendering, when it's bubbly but not burned, gently add your Challah and turn the heat to about medium. Turn gently with tongs until golden brown on each side.
Serve with a side of syrup you can dip in and you'll want a glass of milk, so be sure to budget for that too! lol
A serving is 2 chunks (about 2 ounces each) because you know you're not going to stop at one! lol
It's so good you're lucky Shabbat only comes once a week.
Number of Servings: 3
Recipe submitted by SparkPeople user TZIPPY04.
Nutritional Info Amount Per Serving
- Calories: 474.0
- Total Fat: 17.1 g
- Cholesterol: 230.9 mg
- Sodium: 609.6 mg
- Total Carbs: 62.0 g
- Dietary Fiber: 2.0 g
- Protein: 16.3 g
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