Sunday, October 28, 2007

Autumn Mellowness....

Everyone must take time to sit and watch the leaves turn.
Elizabeth Lawrence

It's a lovely warm mellow fall here. So in celebration I'm going to be making Challah Bread French Toast to serve out on the patio for brunch today. I found a good recipe and just plan to enjoy companionship and this time of sunshine I've been given.....

Challah French Toast

6 extra-large eggs
1 1/2 cups half-and-half or milk
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 tablespoon good honey
1/2 teaspoon kosher salt
1 large loaf challah or brioche bread
Unsalted butter
Vegetable oil

To serve:
Pure maple syrup
Good raspberry preserves (optional)
Sifted confectioners' sugar (optional)

Preheat the oven to 250 degrees F.
In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once. Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.

Mark Knopfler and Emmylou Harris, "Why Worry Now":


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