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Mother's Day French Toast Recipe


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     Mother's Day French Toast

Category   Breakfast - Brunch
Sub Category   Holiday Dish
Servings   6
  Sunny Mimosas

7 eggs
1/4 cup milk
1 teaspoon ground cinnamon
3 tablespoons butter
1 (1-pound) loaf egg bread (challah), cut into eight 1-inch slices
For The Sweet Vanilla Challah Bread
1 tablespoon yeast instant or active dry
1/2 cup sugar
1 tablespoon salt
6-1/2 to 7 cups of flour
1-3/4 cups hot water
4 large eggs at room temperature, lightly beaten
1/2 cup vegetable oil
1-1/2 tablespoons vanilla extract
For The Glaze Ingredients
1 large egg yolk
1 teaspoon vanilla extract
1/2 teaspoon sugar

1.In a medium bowl, beat the eggs. Add the milk and cinnamon; mix well. 2.In a large skillet, melt 1 tablespoon butter over medium heat. Dip each bread slice in the egg mixture then cook 2 to 4 minutes, until golden on both sides, turning halfway through cooking, and adding the remaining butter to the skillet as needed.
Notes- My favorite topping for French toast is Vanilla Butter Maple Syrup. In a small saucepan, combine 1 cup maple syrup, 3 tablespoons butter, and 1 tablespoon vanilla extract over medium-low heat. Cook until the butter has melted and the syrup is warmed through. And donít stop there! Try this yummy topping on your favorite pancakes or waffles, too!
Challah Bread Process- Combine the yeast, sugar, salt and 2 cups of the flour; mix by hand or by mixer. Add the hot water, eggs, oil, and vanilla. Beat hard until smooth. Add the remaining flour, 1/2 cup at a time. Continue beating until the dough is too stiff to stir. Turn out on a lightly floured surface and knead until soft and springy and a layer of blisters shows under the skin, about 4 minutes. Note- I did not see any blisters forming, but kneaded until the dough was smooth and elastic. The dough needs to be slightly firm for free-form loaves. Place the dough in a greased deep container. Turn the dough once to coat the top and cover with plastic wrap. Let rise at room temperature until doubled in bulk, 1-1/2 to 2 hours. Room temperature should be at cool 70F. Grease or parchment-line 1 or 2 baking sheets. Gently deflate the dough. Turn the dough onto a lightly-floured surface. Divide the dough in 2 equal portions. Roll each portion out into a smooth, thick strip about 30 inch
long, with one end 2-3 inches wider than the other. Roll to the lengthen and taper the thinner end. With the wide end on the work surface, lift the tapered end and wind the rest of the dough around the thick end 2 or 3 times, forming a compact coil. Pinch the thin end to the body of the coil and tuck it under. Place the coils, with the swirl pattern facing up, on the baking sheet. Cover loosely with plastic wrap and allow to rise until nearly doubled in bulk, about 30-40 minutes. Because of the eggs, this loaf does not need to double completely; it will rise enough in the oven. Twenty minutes before baking, preheat the oven to 350F. To make the vanilla egg glaze, whisk together the egg yolk, vanilla and sugar in a small bowl. Beat until well blended. Gently brush the dough surfaces with a thick layer of the glaze. Place the baking sheet(s) on a rack in the center of the oven and bake 40-45 minutes, or until a deep, golden brown and the loaves sound hollow when tapped with your finger.

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