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Challah French Toast with Caramel

Challah French Toast with Caramel

The thing about a fresh loaf of bread, is that most times you aren't lucky enough to have any left over. But let's say you have some Challah left over from dinner the night or two nights before. 

Perfect.

French Toast

- 6-8 Slices of bread (Preferrably Challah)
- 4 eggs
- 1/2 Tsp Vanilla
- 1 Tsp Cinnamon
- 1/4 of Milk, or Cream, or Yogurt
- 1 Tbsp of sugar
- Pinch of Salt
- Butter for the pan
- Warmed Caramel

Slice up the bread. (An inch thick slice should do.)
Whisk french toast mixture (Eggs, Vanilla, Cinnamon, Milk, Sugar, Salt)
Heat a pan to medium, drop in some butter.
Preheat the oven to 350.
Dip a slice into the mixture, flip, dip, and repeat a couple times till it is fairly coated.
Drop the coated slice into the pan and repeat with the rest.
Pan fry each side till golden, then place on a raised rack in a roasting pan and slide into the oven for 5-10 minutes, just till they crisp. 

If you have caramel available you can spoon it over the french toast along with some icing sugar and nuts. If you don't have caramel lying around, maple syrup works or a fruit jam.

How to make Caramel / Dulce De Leche

The simple way to make caramel is to buy a can of sweetened condensed milk, rip the label off and submerged it in a pot of boiling water. (Bring the water to a boil and lower the heat to medium-low to maintain a gentle simmer). After 2 hours or so the condensed milk will be transformed to caramel, turn off the heat, allow the water to cool, take out the can.

You can store it in the fridge for a couple weeks, or freeze it for a longer keep.

Note: make sure the can is always submerged in water, at least an inch under water. If the water evaporates add more. (If the water dries up, the can can potentially explode.)

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