From the kitchen
Goat's Milk French Toast
Challah bread soaked in a cinnamon, nutmeg, and goat's milk custard.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 4 large eggs
- 1 cup whole goat's milk
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 Tablespoon brown sugar
- 8 thick slices day-old challah bread
- Butter, for the pan
- Maple syrup, for serving
Method
- Whisk the eggs, goat's milk, cinnamon, nutmeg, brown sugar and vanilla together in a wide, shallow dish.
- Dunk each slice of challah in the custard, letting it soak 15-20 seconds per side.
- Melt butter in a large skillet or griddle over medium heat.
- Cook the soaked bread in batches, 3-4 minutes per side, until deep golden and set in the center.
- Serve immediately with warm maple syrup.
Kitchen note
Because goat's milk has more natural acidity, keep the skillet at medium rather than medium-high to avoid the custard breaking before the bread browns.
Culinary Library
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