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On Saturday, my friend Ana Lisa and I decided to go to the farmer's market, since it was such a gorgeous day. We went in search of fresh eggs, but were sad to find out that all the eggs had sold out by 8 am. The market doesn't even technically open until 8! We still made a good haul picking up tomatoes, shallots, onions, artisan cheese, sweet potatoes, some Jamaician spices (that my whole kitchen smells like them now!) dog biscuits (that I gave Penny one yesterday and she is still begging me for more) some Thai basil and fresh baked Challah bread. Challah is a bread that is traditionally eaten on the Jewish Sabath.
I decided to make Matt some french toast with our Challah bread. It makes great french toast because it is slighty sweet and very dense.
6 slices of Challah bread
1 1/2 cups egg beaters
3 tablespoons of fat free half and half
1/2 teaspoon of cinnamon
1 teaspoon Mexican Vanilla
1/4 teaspoon pumpkin pie spice
Mix all the ingredients except the bread, dip the bread in the egg bath. Cook on a medium heat in a large buttered skillet, cook eat side about 2 minutes or until nicely browned. Serve with syrup and butter or just butter and a sprinkle of powdered sugar.
