This is the perfect way to use up leftover challah!
- 400 ml milk
- 3 eggs
- 2 tbsp sugar
- 8 slices challah (braided bread)
- Clarified butter (ghee), to cook
- Icing sugar,
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. In a large bowl, combine the milk, eggs and sugar.
2. Dunk the slices of challah in the mixture and fry in a little hot clarified butter on each side for 1-2 minutes until golden brown. Dust with icing sugar to serve.
Image by Shaw Girl via Flickr