Calash French toast

                                                          

Ingredients:

6 Eggs

1/2 cup heavy cream, half-and-half or milk

1 ts Cinnamon

1/4 ts Salt

4 tb To 6 T clarified butter

8 sl Challah, cut 1-inch thick

Process:

Beat the eggs together with cream, half-and-half, or milk. Beat in cinnamon and salt. Melt the butter in a large frying pan. Dip the calash slices, one at a time, into the egg mixture, making sure that each slice is well coated. The calash should absorb a little of the egg mixture but not enough to get soggy. Fry each battered calash slice for 2-3 minutes on each side until they are golden brown. Don't fry too fast or the inside will be wet and gooey. Serve with your favorite jam, maple syrup, honey, cinnamon, sugar, or plain.