Peas on the Plate

I’m an impatient cook, and I’m willing to bet that most beginners are. And after the improbably positive outcome of making candy glass despite all signs pointing to the worst, it’s easy to see why I’d be hesitant to work with corn syrup again, but everyone, I assure you that this one is worth it.

I won’t go into wistful recollections of my aunt’s Christmas brunches gone by, because that’s not what we’re about here. What I will say, though, is that even if you say something terribly untoward during the meal, no one will remember because they’ll be talking about this…or lapsing into hibernation afterwards.

Challah bread french toast isn’t really new, but this recipe- which needs to sit overnight before you bake it to achieve peak sweet gooeyness- is special. It requires no syrup because you practically make it right in there (though of course, if you want to add syrup, I will literally be the last person on the planet to stop you). It incorporates an eggy mixture so you do get a fluffy egg taste in there. It gets a crispy golden sheen that shouts “someone made me with love!” and, more importantly, it helps you with that mid-afternoon food coma everyone loves.

The key to getting it crispy, of course, is the foil. Well, actually, because I’m not Alton Brown, I’m not really sure if covering it is what makes it crispy, but that’s what I tell myself. Cover the dish for only part of the time it’s in the oven.

I usually make two batches of this in two 9×13″ baking dishes, and arranging thick slices of challah bread so they fit in there is basically like playing Tetris, except that when you’re victorious, instead of this:

You get this:

So there you have it. Christmas brunch, served up every year by my aunt:

Challah French Toast

Yield: 4-6

Prep Time: 1 hour

Refrigeration Time: 8 hours

Cook Time: 45 minutes

Total Time: 9 hours 45 minutes

Eggy, syruppy and delicious, serve it with bacon and top it with some maple syrup if you really want to jeopardize your future as a person without diabetes.

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Ingredients

• 1 TBSP light corn syrup
• 1/2 C room temperature butter
• 1 C brown sugar
• 5 eggs
• 1 1/2 C milk
• 1 tsp vanilla
• A pinch of salt
• 1 loaf of Challah Bread

Instructions

1. Cut challah bread into 1.5″ thick slices.
2. Combine corn syrup and butter over medium-low heat.
3. Once the butter is almost completely melted, add sugar and simmer until syruppy. (Note: I don’t really have a foolproof gauge for this. Usually the butter melts, the sugar dissolves, and the whole thing gets a little thicker and that’s enough for me, because it thickens more when you refrigerate it.)
4. Pour the corn syrup mixture, still hot, into 9 x 13 baking pan, making sure it’s evenly coating the bottom of the pan all the way to the corners.
5. Layer the challah slices on top of the syrup without overlapping them.
6. Beat the eggs like you would for scrambled eggs – until the yolks are incorporated and a little bubbly.
7. Mix the milk, vanilla and salt into the eggs.
8. Pour the egg mixture evenly over and in between the slices. Don’t forget the corners of the pan!
9. Cover and place in refrigerator overnight.
10. When ready to cook, bake for 45 minutes at 350 degrees, covered with foil for the first 15 minutes and uncovered for the remaining time.

Notes

Challah actually freezes really well, so if you don’t see it in your stores regularly, take it when you see it and pop it in your freezer.

Feel like a winner. Make this French toast.