Ingredients
6 large eggs
1/2 cup milk whole
1/2 teaspoon vanilla extract
8 slices challah, cut 1-inch thick
1 1/2 tablespoons unsalted butter
Directions
-
Beat the eggs, milk and vanilla extract in a bowl and pour into a wide pan. Add the slices of challah and let them soak for 2-3 minutes, turning once. Heat the butter over medium heat. When the butter has fully melted and started to gently bubble, cook the soaked bread slices for 2-3 minutes per side or until lightly browned and crispy.
-
Use two pans or cook half the slices at a time and keep cooked slices warm in a preheated 140-degree oven (repeat with the remaining slices). Serve with your favorite toppings and enjoy.
- Tags
- Breakfast Vegetarian
More Seasonal Recipes
browse all recipes
Pumpkin Chocolate Chip Overnight Oats
Overnight oats never tasted so good! This recipe for Pumpkin Chocolate Chip Overnight Oats is the perfect fall breakfast that's quick and easy to prepare.
Fall Harvest Egg Muffins
These gluten-free and paleo-friendly muffins are easy to make and can be reheated for a quick and healthy breakfast on the go.
Fluffy Scrambled Eggs
Start your day off right with fluffy scrambled eggs! Beat eggs, yolk, sour cream, and salt until combined. Cook in butter and add fresh herbs.