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Associated Press

A home cook covers all the bases with the recipe for Challah French Toast With Berry Sauce.

There’s something for the hearty-breakfast eater, something for the fruit-breakfast eater and something for the bakery-breakfast eater.

It’s also a dish for the multitasker. While the bread soaks in the egg bath, the cook can prepare the berry sauce.

This version from Gourmet magazine’s July issue uses challah bread, a traditional Jewish bread with a light, airy texture, but a brioche loaf is a perfect substitute.

Challah French Toast With Berry Sauce

For French toast:

3 large eggs

1 cup whole milk

1 tsp. sugar

1/4 tsp. salt

1 1-lb. challah loaf, cut crosswise into 12 slices (not including end pieces), each about 1/2-inch thick

3-1/2 tbsp. unsalted butter

For berry sauce:

3 cups mixed berries such as blackberries, raspberries and blueberries

1/3 to 1/2 cup sugar (depending on sweetness of berries)

1 tbsp. fresh lemon juice

Confectioners sugar for garnish

Preheat oven to 350 F.

Whisk together eggs, milk, sugar and salt until blended. Pour into a large baking pan and soak break slices in 1 layer, turning once, for 8 minutes.

While bread is soaking, puree 1-1/2 cups berries with sugar and lemon juice in a blender.

If you want to eliminate seeds, for puree through a very fine sieve into a bowl. Transfer to a serving bowl and fold in remaining berries.

Heat 1-1/2 tablespoon butter in a 12-inch heavy skillet or griddle over moderately high heat until foam subsides. Transfer 4 soaked bread slices to skillet with a slotted spatula and cook until golden brown, about 1 minute on each side.

Cook remaining bread in 2 batches, adding more butter as needed. Transfer slices as cooked to a large shallow baking pan (using a clean spatula) and, when all are browned, bake in middle of oven until hot, about 5 minutes.

Serve with berry sauce. Dust with confectioners sugar.

Serves 4.

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