I love Mother’s Day! It’s the one day a year I completely take off and just enjoy my husband and daughter. No work, no errands, no cleaning, no cooking. Not that I mind cooking, of course, but it’s nice to have someone dote on you and cater to your every food whim. In our house, this means brunch, starring my husband Michael’s killer French toast.
I lucked out and married a great cook. Michael can prepare just about anything, but there are a few dishes in his repertoire that my daughter and I look forward to every year. Chili (which will make its blog debut during football season), chocolate chip cookies (Santa never had it so good) and French toast, or “pain perdu” as the French call it. Michael’s version features thick slices of Challah bread dipped in eggs, milk and vanilla, sautéed in butter, then served with a generous pat of Irish butter and drizzled with pure maple syrup. (I’m having a weird Pavlovian response just typing these words! Mouth watering… Eyes glazing…) Gigi and I can’t get enough of it.
So, let’s get to work! Or let Michael get to work…
My daughter is starting high school next year. It has hit me like a ton of bricks that my Mother’s Day celebrations with her at home are dwindling. If I think about it (and I shouldn’t), there are only four left. Sigh… Good thing they opened a Whole Foods by us. Challah bread is readily available now and I can drown my sorrows in its eggy goodness any time!
1 loaf challah bread
½ cup milk
1 tsp vanilla
1 tsp cinnamon, or to taste
Slice challah bread into 1 inch slices. Combine eggs, milk, vanilla and cinnamon in a bowl. Dip challah bread slices into the egg mixture until evenly coated. Melt a tablespoon or so of butter in a large frying pan (we use an electric pan). Place challah bread slices in the pan and cook over medium heat until lightly browned on both sides. Work in batches, keeping cooked French toast in a warm oven (250°) until all the slices have been browned. Serve immediately with butter and syrup.