Challah [Read: Holla'] for French Toast

I didn't realize that the popularity of brunch has a linear relationship to the rising popularity of Hipster-ism...but apparently it does. And in true hipster fashion, I must say: I was obsessed with brunch before it was cool. What?? I really was! It all started when I ate at Angelo's in Ann Arbor, Michigan. When my friends and I arrived at the corner of Glen and Catherine, there was a line wrapped around the little brick building. With all the amazing eateries in Ann Arbor, it seemed like all the hungover college kids, dignified college professors, and too-cool-to-care grad students had picked their favorite brunch spot by waiting an hour for Angelo's. Once we were finally inside, I realized why.

Photo Credits (from left to right): Daniel Brenner and Yelp

The place was bright, it smelled delicious, it had managed to keep the same charm from when it opened in 1956, and it seemed impossible to pick just one thing from the menu. But I prevailed, I did the impossible-- I chose just one! I ordered Angelo's most popular dish: the Raisin Bread French toast. And so began my love affair with French toast. Since that Sunday morning in Ann Arbor, I've ordered the signature French toast at nearly every breakfast/brunch place I've been to. I hadn't met a proper contender for Angelo's French toast until I ate at Kansas City's own Westport Cafe. The best Brioche French Toast EVERRRR! The lavender honey whipped cream and maple syrup its dressed with don't hurt either. However, a single, albeit thick, slice of challah sets you back about 180 calories or 540 calories for three slices (the serving size at Westport Cafe). And the gorgeous French toast at Westport Cafe isn't easy on the wallet either at almost $15! It also makes me sad when my family and friends with Celiac disease can't enjoy this French toast. Now, I make it at home. One batch with Rudi's Gluten Free bread and one with Sarah Lee's 45 calorie bread. By using 45 calorie bread instead of the Challah, you can reduce the calories by up to 75%!! Here's my recipe for fool proof French toast, the delish lavender honey whipped cream, and the perfect syrup.

Fool-Proof French Toast

Serves 6

16 Pieces of Sarah Lee 45 Calorie Bread or 12 Pieces of Rudi’s Gluten Free Bread (or a combination of the two)

3 Cups Milk

4 Tablespoons unsalted butter, melted

6 Egg Yolks

6 Tablespoons Dark Brown Sugar

1 teaspoon ground cinnamon

½ teaspoon salt

2 Tablespoons Vanilla

Directions

1. The Day Before: Leave your bread out to dry out. Flip them over in the evening to dry out the other side. If you didn’t leave your bread out the night before, place them on a baking sheet and in a 300 degree oven. After 10 minutes, flip them over to dry out the other side.
2. Heat the milk up in the microwave until it’s warm (one minute in the microwave for three cups of milk).
3. Separately, melt the butter in the microwave (1 minute in the microwave for 4 Tablespoons of butter).
4. In a large mixing bowl, whisk the egg yolks. Add in the brown sugar, cinnamon, salt, and vanilla. Mix well.
5. Add the butter and the milk to the large mixing bowl. Mix well.
6. Soak three slices of bread at a time in the mixing bowl. Submerge each slice in the custard mixture for 45 seconds to 1 minute. Lift the bread and allow it to drip excess egg/milk mixture into the bowl. (if using gluten free-bread, allow it to soak for two minutes)
7. Heat a large griddle or skillet on medium. Coat the skillet with a little butter. Do not let the butter burn. Place the soaked pieces of bread on the griddle/skillet, and cook until golden brown on each side (about 3 minutes for each slice). You want the French toast to be crispy on the outside but with a slight jiggle of the custard in the middle. Place the cooked pieces on a baking sheet, and keep them in a warm oven until all the slices have been cooked and ready to serve (150 degrees or less).

French Toast Recipe Adapted from: America's Test Kitchen "Lazy Day Breakfast" (Season 11)

Lavender Honey Whipped Cream

Serves 6

1 cup Heavy Whipping Cream

1 teaspoon Vanilla

2 Tablespoons Honey

½ teaspoon dried or fresh Lavender

Directions

1. Place the mixing bowl and whisk attachment in the freezer while you begin making the French toast.
2. While the French toast is cooking, start whisking the heavy cream. Add the vanilla, honey, and lavender.
3. Finish whipping the cream once it reaches the soft peak stage. Be sure not to over whip the cream.
   

Perfect Syrup

Serves 6

1 Cup Real Maple Syrup

1 Cup Pancake Syrup

1 teaspoon bourbon

Directions

1. Mix the syrup and bourbon in a microwave-safe “syrup dish”
2. Microwave the mixture for 30 seconds

Whipped Cream and Syrup concept inspired by: Westport Cafe

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