Challah French Toast with Broiled Grapefruit
Tonight we had breakfast for dinner. The kids helped (and when I say “help” I mean trashed but in a cute, fun way I will cherish forever) cook the challah French toast and the broiled grapefruit and the meal was a total treat. The whole family ate every. Last. Scrap. And both kids (and my husband and I...who am I kidding?) practically licked the plates. Success!
Even before it was done, the challah bread was so yummy we all couldn’t keep our hands off of it -- even note in the ingredient picture my daughter Tabby's little hand reaching in for a nibble. Combine that with the heritage breed eggs which are my absolute favorites with their orangey-yellow yolks packed with Omega-3s, protein, and carotenoids, heck, this meal was even nutritious. And wow, maybe I’m late to the party, but I’ve never broiled grapefruit before and man-o-man was it good! And so easy! I’ll definitely be making this again.
CHALLAH FRENCH TOAST
serves about two pieces to six people (I made a half recipe for us and the kids)
1 loaf challah bread
10-12 eggs (heritage breed eggs...a little smaller but SO worth it. Eggtastic.)
¾ cup milk or half-n-half (I of course used half-n-half)
a good shaking of cinnamon
a few tablespoons butter (for the pan)
maple syrup (to top)
a few sprinkles of confectioners sugar (to top)
Whisk together eggs, milk, and cinnamon. Try not to eat too much bread while you work. Cut challah into 1 inch slices. Melt butter into a pan on low to medium low heat depending on the temperature of your stove-top. Dip each slice of bread in egg mixture as you put it into the pan. I had to do mine in batches because I don’t have a giant skillet. If you're doing this with your kids, and they are like mine, you will need to pour yourself a glass of wine at this point because your kitchen will be covered in egg and cinnamon.
Cook on either side for a few minutes or until golden brown and crispy on both sides. Serve immediately with a sprinkling of confectioners sugar and maple syrup on top.
2 grapefruits, halved
3 tablespoons brown sugar
3 tablespoons melted butter
a few mint leaves (for garnish...I forgot to add these because we were in such a hurry to pig out)
Section grapefruit halves so it's easier to get the fruit out. Manhandle those puppies until every last piece is loose. Like so:
Stir together melted butter and sugar. Pour evenly atop all four grapefruit halves. Broil until tops are bubbly and browned. Let stand for a few minutes before serving so that the tops become crispy, almost like creme brulee! Yum.
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