Week 11: Breakfast

Challah French Toast with a mixed berry compote

I used to work in a restaurant called Sweet Pea & Petunias. We made the best french toast I ever had in a restaurant. I love to recreate it from time to time. I can also name many things off the menu still, and it’s been almost 10 years since I left.

The eggy milk mixture is my own, since I don’t remember how the restaurant did it, but I think the most important component is a fresh loaf of Challah. I don’t really measure anything, but it has in it:

4 Eggs, Heavy Cream, Honey, Cinnamon, Cardamom. I keep it relatively simple and let the bread shine through. The compote-saucething was 1.5c of frozen mixed berries, 1c water, 1c sugar. Cooked it down to the consistency I wanted.

I use an electric griddle, which makes cooking soooo much more efficient.