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Challah French Toast With Berry Sauce




Source of Recipe


Internet


List of Ingredients




For French toast:

3 large eggs
1 cup whole milk
1 teaspoon sugar
1/8 teaspoon salt
1-pound challah loaf, cut crosswise into 12 slices (not including end pieces), each about 1/2-inch thick
3-1/2 tablespoons unsalted butter

For berry sauce:

3 cups mixed berries such as blackberries, raspberries and blueberries
1/3-1/2 cup sugar (depending on sweetness of berries)
1 tablespoon fresh lemon juice
Confectioners’ sugar for garnish

Preheat oven to 350 degrees.

Whisk together eggs, milk, sugar and salt until blended. Pour into a large baking pan, and soak bread slices in 1 layer, turning once, for 8 minutes.

While bread is soaking, puree 1-1/2 cups berries with sugar and lemon juice in a blender. If you want to eliminate seeds, pass puree through a very fine sieve into a bowl. Transfer to a serving bowl, and fold in remaining berries.

Heat 1-1/2 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.
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.

Serve with berry sauce. Dust with confectioners’ sugar.

Makes 4 servings.


Recipe