This weekend I literally made the best batch of french toast that I have ever made; my 2 and 4 year old would admittedly agree! I have been researching and trying new and improved ways to make french toast almost since the day I learned to make this delectable breakfast more than 20 years ago! French toast has been a go-to meal for me over the years to celebrate mother’s day, to entertain friends and/or to satisfy my sweet tooth.
This post is about my discovery of Challah bread and the wonderful Farrell Family Bread bakery in Tulsa. Additionally, it is also about the 2 very different things I have officially added to my french toast preparation repertoire; dried bread and bananas.
I am not really adding anything new to the internet other than my personal experience This link is a great link for tips on how to make great french toast. I personally follow tips #1, #2, #4, #7 and #11. I also plan on trying #6 and #8.
I have no clue why it has taken so long for me to discover Challah bread. Literally half of the links that a google search returns will reference using Challah bread for french toast (it also appears to be great for bread pudding).
For the record I have been pronouncing Challah with a “ch” sound. I have been told that the correct pronunciation is “holla” like “holla back girl”.
My go to bread for french toast was Texas Toast primarily due to size. Most recently I have learned that I also really like potato bread and found great Texas Toast sized potato bread that worked really well, but neither of these are even on the same planet as a loaf of fresh Challah bread. I suspect you might be able to find some processed type Challah bread at grocery store, but I can not imagine that would be nearly as good as bread from a quality bakery. I lucked out and found Farrell Family Bread bakery in Tulsa. This place uses quality ingredients, is just shy of being fully organic and they do not add refined sugar! #HOLLA! (couldn’t help it)
Challah Bread Ingredients: untreated wheat flour, filtered water, whole wheat flour, natural sour, free-range natural chicken eggs, imported olive oil, raw honey, sea salt, malted barley flour, yeast.
Due note that they only make Challah bread on Fridays!
How to Prepare the Bread
I don’t need to write this section as these kind people have done all that work for me! In short, if you buy fresh Challah bread you are going to want to let it sit out for about 24 to 36 hours to dry out a bit. Additionally, you can bake it in the oven for at 300 degrees on each side for about 5 to 8 mins. The staleness or dryness of the bread is preference, but I find that either one of these approaches does the trick in allowing the french toast batter to be absorb and preventing soggy or mushy french toast. See tip number #2.
My family and I love bananas. We also love french toast. So I combined these two loves into what is now the only way I make french toast. Before I start mixing the french toast batter I will use mash up to ripe bananas to about the consistency of apple sauce into the mixing bowl. By adding the bananas I can add sweetness to the french toast without needing to add honey or other sweeteners to the batter.
Putting it all Together
I generally do not measure so i have no clue how much of this stuff I use in reality. I also presume that the tips i have shared can be applied to any good search of french toast recipes.
- Vanilla Extract
- 1 Loaf of Challah Bread cut into 1/2 to 1 inch slices (see tip #2)
- 1/3 cup of milk for every egg yolk (Vitamin D or see tip #6)
- 4 egg yolks
- 2 ripe bananas
- Pinch of salt
Mash the bananas into the mixing bowl.
Then add all of the ingredients into the mixing bowl and mix together. Dip the bread thoroughly, but do not let it get soggy.
Cook on skillet.