THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Joy of Baking

Not quite French toast

(Sheryl Julian/Globe Staff)
August 4, 2010

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

Serves 4

Rather than dipping thick slices of bread in egg and frying them for French toast, slip slices of challah into a buttered skillet and when they brown on the bottom, turn and sprinkle generously with sugar. It will caramelize and offer a sweet and buttery platform for jam at breakfast, or fresh berries and ice cream for dessert.

4 thick slices challah
4 tablespoons butter
4 tablespoons sugar, or more if necessary
1/4 pint fresh blackberries, raspberries, or blueberries

1. Cut the bread in half to make 8 pieces. In a skillet, heat 2 tablespoons of the butter. Add 4 pieces of bread to the pan and cook for 2 minutes or until the bread is beginning to brown on the bottom. Turn, sprinkle with sugar, and continue cooking for 1 minute.

2. Turn again, sprinkle with sugar, and continue cooking 1 minute more. Remove from the pan.

3. Use the remaining butter and sugar to cook the remaining bread in the same way. Top with jam or berries and ice cream.

Sheryl Julian