Jewish french toast (d)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a | ||
| 1 | Egg -- slightly beaten | |
| ¼ | cup | Milk |
| ½ | teaspoon | Vanila |
| 2 | 1/2 Inch Thick Slices Challah | |
| 2 | tablespoons | Farmers Cheese, Heaping |
| 1 | tablespoon | Raisins |
| ½ | teaspoon | Cinnamon |
| 1 | tablespoon | Walnuts -- coarsely ground |
| Oil Or Butter For Frying | ||
| 1 | tablespoon | Honey, Scant |
| Sliced Fresh Fruit -- optional | ||
Directions
Beat the egg, milk and vanilla and add challah and soak.
Mash the cheese with a fork and 1 tb of the egg batter. Add the raisins, cinnamon, and nuts.
Spread the cheese mixture on 1 slice of the challah. Cover with another slice.
Heat the oil or butter in a med-hot pan. Fry the challah sandwich, turning carefully after one side has browned to brown the other side.
Dribble honey on top before serving. You can also top with sliced fruit.
Recipe By : "Jewish Cooking in America" by Joan Nathan From: Dan Klepach Date: 06-19-95 (159) Fido: Cooking