The last remaining portion of the previous weekend's giant round braided challah loaf found its way into a marvelous batch of French toast last Tuesday at dinnertime. The variety of ways one might tackle French toast offers tons of avenues to a finished product of syrupy goodness, but I found long ago a dedicated level of satisfaction with the recipe from PJ Hamel of King Arthur Baking. I keep coming back to it, free of regrets. It was a sugar-high meal, since some Atlantic Beach lemon pie remained from the previous evening.
"French Toast," by PJ Hamel of King Arthur Baking online.
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