Challah French Toast with Berry Sauce
For French toast: 3 large eggs 1 cup whole milk 1 tsp. sugar 1/8 tsp. salt 1 (1-lb.) challah loaf, cut crosswise into 12 slices (not including end pieces), each about 1/2-inch thick 3 1/2 tbls. unsalted butter For berry sauce: 3 cups mixed berries such as blackberries, raspberries and blueberries 1/3 to 1/2 cup sugar (depending on sweetness of berries) 1 tbl. fresh lemon juice Confectioners' sugar for garnish Directions: 1. Preheat oven to 350 degrees. Whisk together eggs, milk, sugar and salt until blended. 2. Pour into a large baking pan and soak break slices in 1 layer, turning once, for 8 minutes. 3. While bread is soaking, purée 11/2 cups berries with sugar and lemon juice in a blender. If you want to eliminate seeds, pass purée through a very fine sieve into a bowl. Transfer to a serving bowl and fold in remaining berries. 4. Heat 11/2 tablespoons butter in a 12-inch heavy skillet or griddle over moderately high heat until foam subsides. Transfer 4 soaked bread slices to skillet with a slotted spatula and cook until golden brown, about 1 minute on each side. 5. Cook remaining bread in 2 batches, adding more butter as needed. Transfer slices as cooked to a large shallow baking pan (using a clean spatula) and, when all are browned, bake in middle of oven until hot, about 5 minutes. 6. Serve with berry sauce. Dust with confectioners' sugar. Serves 4. --You will find as you look back upon your life that the moments when you have really lived are the moments when you have done things in a spirit of love. -Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
