Category: Breakfast

Challah French Toast

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CHALLAH FRENCH TOAST

Course: Breakfast
Cuisine: French
Keyword: bread, breakfast

Ingredients

  • 6 Slices Challah Bread
  • Butter or vegetable oil
  • 2 Eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 cup milk

Instructions

  • Mix eggs, salt, vanilla and milk in a shallow bowl or plate; beat with a fork or whisk.
  • Heat a little butter or oil in a skillet or griddle over a medium heat
  • Dip each slice of bread quickly in mixture, turn to coat, then place on griddle or skillet.
  • Brown once on each side.
  • Serve immediately with maple syrup, powdered sugar, cinnamon sugar, jam, or applesauce.

Fruit Jelly

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Fruit Jelly

Course: Breakfast
Cuisine: American
Keyword: jelly, preserves

Ingredients

  • 3 pounds of fruit
  • Water as needed
  • 3 cups of sugar

Instructions

  • Wash fruit thoroughly and diced. Place fruit in a large, heavy-bottomed pan. If the fruit is soft, crush it a little and add just enough water to prevent burning. If it is hard, add water and cover. Cook over low heat until juice flows freely, 3 to 15 minutes, depending on the fruit. Strain through a colander. Pour the juice into a damp jelly bag or through several layers of damp cheesecloth draped over a bowl so the juice will drip through. Allow an hour or more to juice the fruit.
  • Pour 4 cups of fruit juice at a time into a large stock pot. Boil for five minutes and add sugar, allowing 3/4 cup sugar for each cup of juice. Boil until the mixture jells, 10 to 30 minutes depending on the type of fruit. Using a candy thermometer, jelly should register 8° higher than the boiling point of water to assure the proper jell. Skim off foam and pour the jelly into hot, sterilized jars. Seal immediately. Cool the jars in an upright position and store in a cool, dry place.

Notes

Makes about four cups