Chomp & Gulp

The very best way to eat slightly old challah is to have N come to your house and use it to make french toast. She dips it in egg with a little vanilla and cooks it in a cast-iron skillet until it’s golden brown and delicious.  The secret to delicious challah french toast is the toppings you provide. A few suggestions:  Syrup- just like pancakes, a high quality syrup makes all the difference. Remember that Grade B syrup is actually better than Grade A syrup if you like a dark, hearty flavor. Grade A is generally lighter in both color and flavor. For this morning’s creation we included cottage cheese as a topping option since it paired so well with the central topping: cranberry sauce made with brandy. It’s an N family recipe with raw or frozen cranberries cooked with brandy, sugar, and citrus zest.  If we cook a pound of cranberries we can’t eat them all at one meal. They keep in the freezer very well, although they don’t freeze solid. We heated them before adding on the french toast.  The other suggested topping is fresh fruit. Usually I like banana slices with walnuts on french toast. The week we made this challah there was a sale on mangoes at the grocery store and the co-op had some good looking kiwis available. They were cut the night before and sprinkled with lime juice before they were covered and refrigerated.     A delicious combination with a little bit of powdered sugar on top: