Yield: 4 pieces of french toast.
- 4 slices of Irving's Premium Challah
- 2 eggs
- 1 tsp finely chopped garlic
- 1/2 tsp of pepper
- 2 tbl of olive oil
Ideally, you will use stale challah, but fresh challah will also work. You can either use finely chopped garlic or garlic powder. The amount of garlic will depend on your taste.
You will have to experiment with your stove and skillet to get it just right. When you put the battered slice of challah into the pan, it should sizzle, but it should not be so hot that it burns the challah. The color of challah after two minutes in the pan should be what you see in the photo on the page.
- Chop 1 or 2 cloves of garlic very fine.
- Combine the eggs, pepper and garlic and mix.
- Cut 4 slices of challah approximately 1/2 to 3/4 inches each.
- Heat a skillet for 3-5 minutes on medium to low heat.
- Pour the oil to the skillet.
- Immediately dip the challah into the egg batter and transfer to the skillet.
- Let it cook for 2 minutes being careful not to move the challah slices. You want the slices to develop a nice brown crust.
- Turn each slice over and cook for another minute.