Hallah for Challah

Bread is one of life's great discoveries. If I had the choice of just one food to eat it would be bread. So many varieties to choose from...Crusty French, French Sourdough, Rustic Italian, Focaccia.....and all of the others, including glorious Challah.  My favorite breakfast is European butter slattered Challah with a cup of Italian Roast (such pleasure in the morning should be outlawed). I have Challah spread with goat cheese and wine gelee together with a glass of Alsace Pinot Gris, on some evenings (another heavenly moment). Upon noticing how singular my pleasure with Challah has been, I decided to find an equally pleasurable way to share it with my family.....Challah bread French Toast! I pulled out a recipe and  this morning my family enjoyed the delectable pleasure of this thick, buttery, melt in their mouth sensation, patted with European butter and drizzled with maple syrup. I could see the pleasure in their faces.  They too have experience what I have been experiencing for years....epicurean enjoyment!  Life should be full of those.  Here's the recipe complements of  Food & Wine.   Italian Processo or Spanish Cava goes well with this delight....you know I had to pair it with some type of wine:)

Enjoy


PAIN PERDU

Ingredients


2 large eggs

2 tablespoons sugar

2 teaspoons pure vanilla extract

Pinch of salt

3/4 cup milk

Four 3/4-inch-thick slices of brioche or challah

1/2 cup (2 ounces) blanched whole almonds, coarsely chopped

2 tablespoons unsalted butter

Whipped cream, for serving (optional)

Directions

1.  Make the Pain Perdu: In a shallow dish large enough to hold the brioche in a single layer, whisk together the eggs, sugar, vanilla and salt, then whisk in the milk. Add the brioche to the dish and turn to coat, then let the brioche soak for 10 minutes.

2.  Place the almonds in a shallow bowl. Melt the butter in a large nonstick skillet. Dip 1 side of each slice of brioche into the almonds and add to the skillet, nut side down. Cook over moderate heat until the almonds are golden brown, about 3 minutes. Flip the brioche slices and cook until browned on the second side, about 3 minutes longer. Transfer the pain perdu to 4 plates, spoon the strawberries on top and serve. Pass the whipped cream at the table