Let none of us be too surprised if one of the meals to follow baking up a large round loaf of challah is the house favorite version of French toast. That's what played out mid-day on Friday in the humble homestead, ever so tasty and filling. I'm careless and unrepentent about the grand sloshes of maple syrup I add to my paired toasts, and they quite typically are consumed gleefully but also all too quickly.
"French Toast," by PJ Hamel of King Arthur Baking online.
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