Challah French Toast with Berry Sauce

orange juice
Submitted by Wendy

If you happen to find a brioche loaf, it also would make terrific French toast. Active time: 20 min Start to finish: 30 min

For French toast
3 large eggs
1 cup whole milk
1 teaspoon sugar
1/4 teaspoon salt
1 (1-lb) loaf, cut crosswise into 12 (1/2-inch-thick) slices (not including end pieces)
31/2 tablespoons unsalted butter

For berry sauce
3 cups mixed berries such as blackberries, raspberries, and blueberries

1/3 to 1/2 cup sugar (depending on sweetness of berries)
1 tablespoon fresh lemon juice

Garnish: confectioners sugar for dusting

Prepare French toast: Preheat oven to 350°F.
Whisk together eggs, milk, sugar, and salt until blended. Pour into a large baking pan and soak bread slices in 1 layer, turning once, 8 minutes.

Prepare berry sauce while bread is soaking: Purée 1 1/2 cups berries with sugar and lemon juice in a blender. If you want to eliminate seeds, force purée through a very fine sieve into a bowl. Transfer to a serving bowl and fold in
remaining berries.

Cook French toast: Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet or griddle over moderately high heat until foam subsides. Transfer 4 soaked bread slices to skillet with a slotted spatula and cook until golden brown,
about 1 minute on each side. Cook remaining bread in 2 batches, adding more butter as needed. Transfer slices as cooked to a large shallow baking pan (using a clean spatula) and, when all are browned, bake in middle of oven until hot, about 5 minutes.

Serve French toast with berry sauce.
Makes 4 servings.

July 2001

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