Twice cooked challah french toast

Friday morning. Friend Olivia and Sarah are hanging out in flannel robes in Olivia's kitchen, sippin' on mimosas and makin' french toast. This unlikely pair met over a mutual love for R&B songs and home-cooked food (this made them realize they were not so different after all). Pastimes include: coffee dates turned into exploring festivals on Governor's Island; mid-afternoon w(h)ine breaks; and making up lies as to how we met (because we definitely didn't meet in this a cappella group). Yes, fine, that is how we met.

French toast for the win.

For the toast:

1 loaf day-old challah bread
1 cup organic whole milk
3 eggs
2 teaspoons honey
1 tablespoon cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
Butter, for greasing the pan
fruit, powdered sugar, and syrup, for garnish

In a pie pan, whisk together the milk, eggs, honey, cinnamon, vanilla extract, and salt until the egg is evenly distributed. Set aside for 30 minutes or more (the batter can be prepared the night before). Cut the challah into thick 1-inch slices.

When the batter is ready, dip each piece of the challah into the pie pan. Soak about 20 seconds on each side. Only prepare one slice at a time, as you don't want the pieces to get too soggy waiting to be fried. If the bread soaks up too much cinnamon, replenish the batter with another sprinkle.

Preheat the oven to 350F. Put roughly 2 tablespoons of butter in a frying pan. Heat on high until the butter begins to brown, then turn down the temperature to low. Fry each side of the challah for about 2 minutes on each side, until the challah begins to brown. Do not overcook the challah, as it still has to cook in the oven and will dry out if it is overdone.

On a baking pan, place each slice of french toast side by side, so they touch but do not overlap. Bake for roughly 10 minutes, or until "uh, it starts smelling like french toast in your house. Like a strong aroma."

Cut up your fruit, place on top of toast, dust with powdered sugar and cinnamon and you're ready to go! Serve immediately. And as Olivia says, "Eat your face off."

Recipe from Olivia's family :)