French toast

June 17, 2009

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Serves 4

5 eggs
1/2 cup light cream
2 teaspoons vanilla extract
Grated rind of 1 orange
2 teaspoons ground cinnamon
1/4 teaspoon grated nutmeg
4 thick slices challah (each 1 1/2 inches thick)
2 tablespoons butter
Confectioners' sugar (for sprinkling)
1 pint fresh strawberries, stemmed and sliced
1. In a large shallow bowl, whisk the eggs and cream until frothy. Add vanilla, orange rind, cinnamon, and nutmeg. Whisk to combine.

2. Add the challah and let it soak for 1 minute, turning carefully to moisten all sides. Transfer the slices to a large plate, letting the excess custard drip off.

3. Heat a heavy nonstick skillet over medium heat. Add 1 tablespoon of the butter. Fry 2 slices of the bread, about 2 minutes on a side, or until golden. Adjust the heat if it starts to brown too much. Use the remaining 1 tablespoon butter to cook the remaining slices in the same way.

4. Sprinkle with confectioners' sugar and top with berries. Adapted from Union Street Inn