The perfect dish for brunch!
French Toast, Batali Style
- For the French Toast:
Braided Challah (cut into 1-inch thick slices)
2 Eggs (lightly beaten)
2/3 cup Milk
1/2 teaspoon Cinnamon
1 teaspoon Vanilla
For the BLT Style:
1/2 cup Arugula
6 slices Maple Bacon (sliced thin)
- Preheat a griddle to medium-high.
- Using a large baker's round, cut the challah into circles. Combine the milk, eggs, cinnamon, and vanilla in a shallow dish. Dredge the challah on both sides, then transfer to the hot griddle. Cook until side is golden brown, then flip and cook other side to same golden brown. Transfer to plate.
- To make BLT Style French Toast, spread tomato jam, topping with a few slices bacon and a some arugula. Drizzle with hickory maple syrup.