Challah French toast

We haven’t been that disciplined in our eating but it’s time for an epic carb cheat day. To put it politely, I’ve always been big boned. Faith and I try to eat a low carb diet, avoid sugar and eat real food. I can go to the gym for 2 years, eat the strictest carnivore diet trying to look like Jason Momoa. I have one cheat meal after that 2 years and look like Zach Galifianakis later in the day. I’m beginning to accept that I can’t get jacked like I was in my 20s. But I had to have strict diet then too. Not all of us have been blessed with the Doerings’ superior genetics and can eat tasty bread on the regular.

I was originally introduced to Doering’s Doughs through the farmer’s market. My wife picked up a small loaf of Challah while there and proceeded to eat the whole thing before she got home. Then told me about this amazing bread that I have to try. Another farmer’s market rolled by and she picked up a loaf with the best of intentions of coming home with it and that loaf never made it into our house. We bumped into the Doerings out in public and I finally got a request in for my own loaf so I could actually taste this Challah bread. Missy Doering has a talent for making perfect breads. I’m so glad we have tinted windows on our car, I proceeded to shamefully eat my loaf on the drive home.

Store bought bread doesn’t even compare

Challah loaves are a way we treat ourselves at TnF Farms. And we often make French toast with it. French toast is a favorite here. Until being introduced to the Challah bread, we used Pepperidge Farm or Thomas sweet breads. I was hooked at first taste – we just don’t buy the store bought stuff anymore.

This time, Faith and I practiced restraint. Not having a sample and waiting until the morning to release the loaf from its baggie. So in this post, I’d to share with you how we do French toast.

Let’s start cooking

I start a well-seasoned iron skillet going on medium low heat. I add a big dollop of coconut oil. Why? It’s mostly flavor neutral, maybe a little sweet. It also has a pretty high smoke point in case your temperature gets too high and if you over cook your food, the food doesn’t dry out.

Faith mentioned that she would like some table bacon to go with the Challah French toast. I start another well-seasoned iron skillet going on medium heat.

A quick advertisement for my favorite local butcher shop

We get our table bacon (when we’re out of our American Guinea hog bacon) and fresh beef cuts from Porterhouse Meat Market. Located on the Florida-Georgia highway just south of Havana. If you’re going past the Dollar General on 270, turn north on highway 27. Porterhouse Meat Market is a nostalgic throwback to an old fashioned market. They have essential groceries, cold drinks, fresh vegetables and packages of bacon has always been 5 for $20 whenever I stop in. Fawzi, the owner, is a professional butcher that is awesome to visit with. The fresh meats he offers are sliced on-site. If it’s not too busy, Fawzi will do custom cuts while you wait. Reasonable prices, personalized service, Porterhouse offers everything in one stop to make a great meal.

I’ve never seen bread there. Doering’s Doughs has you covered for that.

Back to the post

I slice the Challah bread in roughly 1/2” thick slices and set the heels aside. I’m buttering those heels up. That’s chef Tim tax when I’m slaving away while Faith is playing with the dogs.

I break open 5 farm fresh eggs, add a big splash of cream and a generous pour of real vanilla. I normally add cinnamon to the egg wash but we seem to be out.

Dunk the slices in the egg wash. One thing I really like about Challah bread for French toast is the soft, denseness of the bread. It can hold up to a cold buttering but also doesn’t suck up the egg wash and get soggy.

I drop the slices into the skillet with hot coconut oil they sizzle immediately. The bacon is sizzling away in the other skillet. It is a marvelous smelling symphony of yumminess.

We don’t like our Challah French bread well done. So after a few minutes, I flip the slices and so begins the next verse of that sizzling breakfast song.

The table bacon is done. Whoops. I didn’t get any action shots of it cooking. The bacon package actually yields more bacon than pictured. Chef Tim tax had to be paid while I was cooking.

The whole Challah loaf was sliced and made into French toast. I wonder if we’re hungry enough to eat the whole loaf? Look at this tower of tastiness!

Let’s eat!

We’re plated up. A pat of butter to melt into the warm slices. Real maple syrup drizzle on top. Then a sprinkle of Himalayan salt. If you haven’t tried it, salt something sweet. It takes it to the next level.

I ended up tapping out after 5 slices and some more bacon. In the past, we’d throw the left over French toast to our pigs. Not anymore since we started making French toast with Challah bread. It’s going to be breakfast for tomorrow unless it ends up being supper tonight.

Hope you enjoyed. I now better do a lap on the Munson trail with my mountain bike then take the dogs for a long walk when I get back.