Challah French Toast

Yesterday a friend and I went bakery hopping.  At the first bakery we went to I bought a beautiful loaf of Challah bread.  This morning, I made a delicious French Toast with it.  Here's my recipe (adapted from a combination of recipes and general knowledge of how to make French Toast).

Ingredients:

1 cup milk
3 eggs
1 Tbsp brown sugar
2 tsp vanilla
1 1/2 tsp cinnamon
2 Tbsp RumChata

I sliced the bread into 1 inch thick slices, and cut them in half so they would fit in the pan better/cook better.

Whisk all of the ingredients together and pour into a shallow pan/dish/tupperware bottom that's big enough to fit the slices of bread.  Let the slices of toast soak in the mixture on each side for about a minute, or until well coated.  Melt butter in a large frying pan over medium heat and fry on each side about 5 minutes, or until a nice brown color and slightly crispy.  Do in batches and re-butter the pan between batches.

Look out!  Melinda's cooking with real butter!!!

These were amazing with the Agave Nectar I had in my cupboard.  If I make them again, I'll cook them longer on a little lower temperature so they're a little less soggy and more crispy without burning.  Over all, DELICIOUS!!!  :o)

Also last night while experimenting with different cocktails (some of which were really good, I may have to start a drink blog), we made my dad's homemade spaghetti sauce with some of the leftover French Onion Soup.  I'm not going to tell you everything in the recipe though, because I don't want to give away any family secrets ;o)

I browned a bag of veggie crumble, then brought it to a boil with the soup in a sauce pan.

Added the rest of the ingredients, and let simmer for an hour.

The "problem" with using vegetables rather than beef is that it's not greasy.  We ended up adding oil and a lot of water to the sauce because it was super thick.  I think I'm going to create my own version of my dad's recipe.  First trial I'll add crushed tomatoes to give it some liquid, and use fresh ingredients, especially garlic.

Next blog, homemade croissants!!!  (assuming the dough sitting in my fridge turns out...)