French Toast with Garlic?
by Irving Greisman
Many years ago my daughters and I had a Sunday morning tradition. We made French Toast. They helped crack the eggs and set the table. I tended to the stove. The recipe I used called for a 1/4 teaspoon of salt to give the French Toast a savory taste.
This one Sunday we had no salt. I used garlic powder instead of the salt and we have never gone back to salt.
Here is the way I make French Toast.
First, I use stale challah. Fresh challah will absorb too much of the egg batter. I chop the garlic until it is close to minced, but not quite there yet. I cut the challah into 1/2 inch slices.
I use one large egg and 1/2 teaspoon of garlic for two slices of French Toast.
While I am preparing the eggs, I put a pan on the stove with low/medium heat. I then pour olive oil in the pan. If the oil begins to smoke, the pan is too hot. Remove the pan from the burner and lower the temperature. After the smoke clears, return the pan and add oil if needed.
Dip the challah in the batter on both sides and add to the pan. The challah should sizzle a little. If it sizzles a lot, then the oil is too hot.
Let the challah sit in the pan for 2-3 minutes. It should develop a slight dark crust on the bottom and can be turned over. If the pan is too hot, the crust will look burned. If not hot enough, the challah will stick to the pan.
Turn the challah over and cook for another 2 minutes.
I like pure maple syrup with my French Toast.