1/2 loaf of Challah Bread
4 eggs
1/2 cup of sweetened condensed milk
1/2 cup of lowfat milk (I used 1%)
1/2 tsp cinnamon
Crack your eggs into a large shallow bowl and beat them well. Add in the sweetened condensed milk & regular milk. Whisk together until incorporated together. Add the cinnamon and whisk again.
Slice your Challah bread into about 1/2" slices. Let them soak in the custard for a few minutes so they are nice & soaked through.
In the mean time, get a skillet on medium heat. When the skillet is hot, add the bread and cook for about 2-3 minutes on each side.
Make sure the pan isn't so hot that you burn the outside and the inside stays raw. You want to make sure that you are cooking it all the way through.
Jake is a HUGE fan of this breakfast.
And so am I!
It really doesn't need syrup because the bread is naturally sweet and the custard is sweet also, so I usually just top with a little butter. My hubby likes it with syrup. It'd be fantastic with some fresh fruit on it too!
2 comments:
Where did you buy the Challah bread? If I can't find that do you think Italian bread would work for this recipe?
I got the Challah at Trader Joe's. It's a sweet egg bread, so I think a Hawaiian bread or egg bread would work better than an Italian bread for this.
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