Today's rainy weather called for a warm and cozy breakfast. Although I love sunny days, there is never a better excuse than a rainy day to stay inside checking things off my 'to do list' and enjoying a delicious breakfast with my sisters. Having two extra challahs from the weekend, I decided to make some french toast and load it up with kahlua. Most good french toast recipes call for challah bread; the challah works as a sponge for the sauce, soaking up all of the egg mixture. The Kahlua added an edge of coffee flavor to the toasty-sweet classic breakfast, and it couldn't have been better.
6 sliced pieces Challah bread, crust removed
5 large eggs
1/2 cup milk
3 tbs dark brown sugar
4 tbs Kahlua
2- 6 ounce containers of raspberries
grade A maple syrup for drizzling
confectioner's sugar for dusting
1. In a bowl, crack the eggs and whisk together well. Whisk in the milk, brown sugar and kahlua.
2. dunk the challah slices into the egg mixture making sure that they are all well covered.
3. Take out one large frying pan and a small sauce pan. Set the frying pan aside for frying the challah slices. In the sauce pan on a medium high flame, add the raspberries. Let the raspberries turn into a sauce becoming soft and thick. Once the raspberries become dark and thick separate the raspberries from the liquid and set aside in jar or cup.
4. On a medium- high flame fry the challah slices until they brown well on each side (two minutes on each side).
5. Plate the french toast and drizzle with maple syrup. Dust with confectioner's sugar and eat with Raspberry spread.