French Toast

KIRSTEN JACOBS

6 large eggs
1 1/2 cups half-and-half
2 tablespoons vanilla extract
1/2 teaspoon cinnamon
pinch of salt
half a loaf of Challah bread, cut into slices


Mix all the ingredients together in a bowl. Arrange a single layer of slices of Challah bread in a long rectangular pan and allow this to soak around ten minutes. (You may have to use only half the egg mixture and repeat the process with remaining slices of bread, as most pans are not big enough to hold half a loaf of bread slices at a time.) Melt butter in a pan, cook slices over medium heat until toasted. Serve and enjoy.


BUTTERMILK SYRUP
1/2 cup melted butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
1 teaspoon vanilla

Mix melted butter, sugar, and buttermilk in a saucepan and bring to a boil. Remove from heat and add baking soda and vanilla. Cool slightly and serve warm.