• 1 tblsp cinnamon
  • 1 tblsp sugar
  • 1/2 loaf challah bread - 3/4 inch slices
  • 1 cup 2% milk
  • 2 large eggs
  • vegetable oil to fill 1/4 inch of the pan


Combine the sugar and cinnamon in a prep bowl.

In large pan, add the oil so it comes 1/4 inch up the sides. Put the pan on the stove and raise to medium heat.

In a small baking dish, beat the two eggs slightly . Add the milk and mix.

Prior to frying, ensure the oil is at the right heat by dipping an end of a slice into the egg and milk mix and allow the mix to drip into the oil. The oil is ready when the mix sizzles when falling into the oil. The oil is too hot if the mixt makes the oil to sizzle too much, making the mix black.

Place a slice of bread into the milk and egg mix. Flip it and remove into the oil. Don't allow the bread to soak in the mix. The mix just gives a coating for the toast.

Depending on how hot the oil is, flip the toast again after 2-3 minutes. Cook the other side for another minute or so. When the two sides are golden-browned, remove from oil and drain on a paper towel covered plate. Sprinkle some of the cinnamon sugar mix on the toast.

Repeat with remaining bread slices and serve at once.

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Submitted 5/31/05.
Source: Personal Files
Submitted By: Lionel Mandrake

French Toast