What's For Breakfast: French Toast for Two

True story -- I always pronounce "challah" like "holllllla" (sometimes with a choked c, sometimes without). And it makes me laugh every time I do it. What can I say, I have a low threshold for humor sometimes. Long story short, I couldn't help but buy a loaf of challah (holllllla!) the other day at Golden Harvest, which meant that French toast was on the menu this past weekend. I went with a simple recipe for two -- you can easily scale this recipe up by using 1 egg and 1/4 cup milk for each serving you'll need (and making the appropriate additions of vanilla and cinnamon as well). Even though this French toast recipe is no-muss, no-fuss, it doesn't skimp in the flavor department at all.

French Toast for Two (printer-friendly version)
makes two servings (obvs)

2 eggs
1/2 cup organic skim milk
1/2 - 1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 teaspoon unsalted butter
6-8 slices challah bread, preferably slightly stale [see note below]

1. In a shallow bowl, whisk together the eggs, milk, vanilla extract, and cinnamon.
2. Melt the butter in an electric skillet set to 350 degrees.
3. One at a time, dip the bread slices into the egg mixture, evenly coating both sides and carefully shaking off any excess. Place the battered bread onto the heated skillet. Repeat this process until the skillet is full. Cook each bread slice until golden brown on the bottom, then flip and cook the other side. Place the cooked French toast in a warm oven or serve immediately.

Note: If your challah loaf is fresh, you can either (a) leave the bread out overnight (or just leave the bread bag open) or (b) lightly toast the bread in a 350-degree oven for 5-7 minutes, or until slightly crisp to the touch.