challah bread is such a perfect companion to this french toast batter that i thought i'd try making my own challah from scratch this weekend* (i usually buy it fresh from our local organic grocery store). but. seasoned artisan bread-baker i am not. while the process of making it with the kids was incredibly enjoyable, i need quite a bit more practice with yeast breads before i choose it over our store-bought fav.
however, i will still share photos, as heron, shepherd, & i had such fun making it together on saturday morning, eating it fresh out of the oven with butter on a front lawn picnic with sara, & it did not make entirely inedible french toast the following morning (just a little denser than we're accustomed to)...
*inspired by my friend amanda vanderpool, who makes a fresh loaf of challah for every Sabbath
: fresh cream cheese :
fresh cream cheese
3/4 cup whipping cream
8 ounces cream cheese
2 tablespoons honey
one. whip it together
two. place in a colander lined with damp cheesecloth
three. enclose in cheesecloth
four. refrigerate for twenty-four hours
five. unfold cloth, turn cheese onto a serving plate
six. top with extra honey
seven. serve + enjoy
french toast batter
2 eggs
1 tablespoon sugar
1/2 teaspoon orange flower water (do not leave this out--it's what makes this recipe so special!)
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1 cup of milk
4 slices of bread
butter or oil for the skillet
(more precise instructions for both recipes in deborah madison's vegetarian cooking for everyone)
: challah french toast + honey cream cheese + raspberry sauce :
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