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SERVES:
4

INGREDIENTS:

(see hints below)

8-12 slices Challah bread, 1-inch thick

4-6 large eggs
approx. 1/4 cup milk
1/4 tsp ground cinnamon
1/2 tsp vanilla
butter as needed for sauteing French toast

for the apples:
2 Tbs butter
3-4 apples, cored and diced
1/2 cup raisins (reconstituted in warm water and drained)
1/4 tsp ground cinnamon
3-4 Tbs honey

more honey for garnish

PROCEDURE:

If you are using the raisins it's a good idea to pour a little warm water over the top of them to help them soften up a little bit.

Slice the Challah in half and then into 1-inch thick slices and then add a little splash of milk to your cracked eggs in a large bowl, add a sprinkling of ground cinnamon and a little optional splash of vanilla if you like. Whisk that up, and then soak 2 - 3 slices of bread at a time in the eggs and saute them in a large nonstick pan on medium high heat in a little butter. Try not to soak the bread in the egg mixture until right before you're going to add it to the pan because it has a tendency to break up a little bit if you do it too far ahead of time.

Once the bread is lightly browned on both sides and hot all the way through, put it into a large baking tray and keep it warm in a low temperature oven.

Once all the French toast is done and being kept warm in the oven, use a paper towel to wipe out the pan. Then, add a couple more Tbs of butter to that and add as many diced apples as you like, add the well drained raisins, add a little sprinkling of ground cinnamon and add a good squeeze of honey and cook the apples along to soften up a bit.

Serve sauteed apples over bread and drizzle more honey over the top of everything if you like.

HINTS:

There are no set amounts for something like this. Start with 4-5 eggs and whisk more with more milk as you need to. Same thing with the apples and raisins, use your judgment.

This works just as well with a long braided loaf instead of a round spiral loaf.