The only thing better than fresh challah is French toast made from the second-day bread. Top with lemon curd for a sweet, eggy treat.
INGREDIENTS
3 large eggs
½ cup 2 percent milk
1?8 tsp. cinnamon
1?8 tsp. vanilla extract
1 Tbsp. salted butter
8 ¼-inch slices day-old challah
2 Tbsp. powdered sugar
Lemon curd, for serving (recipe follows)
PREPARATION
• In a small bowl, mix the eggs, milk, cinnamon and vanilla until well combined. Pour the mixture into a flat-bottomed baking dish.
• In a cast-iron or heavy-bottomed skillet over medium heat, melt the butter. Swirl the butter so the cook surface is evenly greased.
• Working in batches, dip 1 slice challah into the milk mixture, let it soak 2 seconds per side, then place in the hot skillet. Cook until golden brown, about 2 minutes per side. Repeat with remaining slices. Serve hot with a sprinkle of powdered sugar and a dollop of lemon curd on the side.
This article appears in April 2018.