Franny's Cooking: Challah French toast

Sunday

Challah French Toast with Blueberry Syrup

The clocks moved forward this morning and spring is almost here. Honestly, it's like I've been living under a rock. Now I am quite excited about the buds on the trees and the promise of cherry blossoms in Madison Park. I celebrated this morning by making French toast, organic coffee, and watching a vampire movie....seemed appropriate since it feels like I haven't seen daylight in ages!

Challah French Toast with Blueberry Syrup

Ingredients

4 eggs

1/4 cup milk (or light cream)

4 slices Challah bread

1/2 tsp vanilla

2 tlbs vegetable oil

2 tblsp butter

1 cup blueberries (washed)

1/2 cup maple syrup

1 banana, sliced

1/4 cup confectioner's sugar

Just beat up the egg, milk, & vanilla. Soak the bread slices until completely soggy. Melt the butter in a large frying pan with the oil until hot. Fry the slices until golden on both sides.

Meanwhile, heat the blueberries in a saucepan with the maple syrup.

Serve with a dusting of confectioner's sugar, a few fresh blueberries, and sliced banana!

"Sunday is the golden clasp that binds together the volume of the week."

Henry Wadsworth Longfellow

Come visit my garden of new arrivals!

Helpful Kitchen Hints

*Don't throw out the last of the coffee -Freeze it in an ice tray and make frozen coffee cubes to use in your iced coffee. When the coffee cubes melt they make the iced coffee stronger instead of watering it down like regular ice cubes do.

*To easily peel a garlic, place the cloves in the microwave for 10 seconds, the skin peels right off.

*Excellent way to degrease your holiday gravy: chill it in the freezer for 15 minutes to make fat removal easy.

*Throw it out any plates or cups with chips or cracks as they can harbor bacteria and germs.

*To disperse cooking smells, boil some orange peel plus a cinnamon stick in a saucepan.

*Add salt to water to boil faster

*Always let meat rest for at least 15 minutes when it comes out of the oven (or off the grill) as the meat will be juicier and easier to carve. (If you do carve it straight away, all the juices will run out but catch them and put them in the sauce.)

*Keep fresh ginger in the freezer and grate from frozen, it will last for ages.

Send me your helpful hints!