Challah Bread French Toast
|Unsalted butter stick||1 , cut into bits|
|Milk||4 Cup (64 tbs)|
|Challah loaf||1 , cut into 1-inch-thick slices and ends discarded|
|Corn flakes||4 Cup (64 tbs)|
|Sugar||2 Tablespoon (stirred with cinnamon to make cinnamon sugar)|
|Cinnamon||1⁄4 Teaspoon (stirred with sugarto make cinnamon sugar)|
First, let's make clarified butter. Clarified butter is unsalted butter with the milkfats removed. It has a more buttery flavor, plus it lasts for months in the fridge and will not burn when frying.
Take butter, cut into pats, and melt in a small saucepan over low heat.
Once it's all melted, it will have a foam on top. These are whey proteins.
Turn off the heat, and skim those off the top with a spoon, and discard.
All the whey protein removed:
Next, put a strainer over a bowl, and lay some cheesecloth in it. It was of the same consistency, so it worked pretty well. Just don't use a fuzzy dishtowel.
Pour the almost clarified butter over the cheesecloth or towel.
This skims out the remaining milk fat.
Now, in a large bowl, mix together your eggs, milk, vanilla and rum. Whisk it up.
Pour into a baking dish or whatever you have large enough, and toss your bread in. Let it soak about 5-10 minutes on each side, until it's soaked up a good amount of the mixture.
It shouldn't be dissolving, but it should be mushy and kind of hard to handle. Feeling the crust is a good determinator of when it's ready. It should be about the consistency you expect french toast crust to be.
When it's ready, lay each piece into a bed of corn flakes, press down a bit, and turn over to coat.
Coat on the other side:
Corn Flakes on french toast? Now sprinkle with your sugar and cinnamon mixture.
If you have a griddle, warm it to 300F. If not, heat your oven to 250F and get out the biggest skillet you have. Put your clarified butter in and cook each slice 3-5 minutes per side, and place in the oven to keep warm until they're all done. You'll know the doneness when they start to puff up in the middle.
You can see how much better the challah ones look, but they all tasted wonderful. Get some maple syrup, some delicious sausage links or bacon, and have the best french toast ever. Also, get real maple syrup, not Log Cabin or Aunt Jemimah, ok? It's not that much more and your tastebuds will thank you.