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Challah French Toast

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHALLAH FRENCH TOAST
 Categories: Breakfast, Breads, French
      Yield: 4 Servings
 
           -MICHAEL HATALA   (RJHP21A)
      6    Eggs
    1/2 c  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
 
  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
  challah slices, one at a time, into the egg mixture, making sure that
  each slice is well coated. The challah should absorb a little of the
  egg mixture but not enough to get soggy. Fry each battered challah
  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. NOTE:
  Heavy cream really is the best liquid to use in this recipe.
  
  SOURCE: MAMA LEAH'S JEWISH KITCHEN
 
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