If you happen to find a brioche loaf, it also would make terrific French toast.
Active time: 20 min Start to finish: 30 min
For French toast
3 large eggs
1 cup whole milk
1 teaspoon sugar
1/4 teaspoon salt
1 (1-lb) challah loaf, cut crosswise into 12 (1/2-inch-thick) slices
(not including end pieces)
31/2 tablespoons 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 tablespoon fresh lemon juice
Garnish: confectioners sugar for dusting
Prepare French toast: Preheat oven to 350�F.
Whisk together eggs, milk, sugar, and salt until blended. Pour into a large
baking pan and soak bread slices in 1 layer, turning once, 8 minutes.
Prepare berry sauce while bread is soaking: Pur�e 1 1/2 cups berries with
sugar and lemon juice in a blender. If you want to eliminate seeds, force
pur�e through a very fine sieve into a bowl. Transfer to a serving bowl and
fold in remaining berries.
Cook French toast: Heat 1 1/2 tablespoons 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 French toast with berry sauce.
Makes 4 servings.