Yesterday was the first Saturday in a few months that I did not have to go to my GRE class (the class is over and I'm taking the test on the 8th: please send me calming thoughts!).
I decided to make something fun for breakfast. Anna and I had a few challahs left over (I will write about that ordeal later), and I thought Challah French Toast sounded great. Then I thought adding cranberry pomegranate sauce and whipping topping will only make the breakfast better!
a splash of milk
6 slices of challah
1. In a bowl whisk together eggs and milk (feel free to add sugar and vanilla).
2. Heat oil in a non-stick pan.
3. Dip challah slices into the egg/milk mixture, let them soak for a minutes, and then fry them in oil for a few minutes on each side.
4. Plate challah French Toast on a plate and serve with cranberry sauce and whipped topping.