Challah French Toast

• 3 extra-large eggs
• 1/2 cup milk
• 1/2 teaspoon cinnamon
• 1/2 teaspoon pure vanilla extract
• Pinch of freshly grated nutmeg
• 2 1/2 tablespoons unsalted butter
• Four 3/4 -inch-thick slices of Braided Challah , Loaf Pan Challah or Raisin Challah with a Cinnamon Swirl
• Warm pure maple syrup, for serving

1. In a medium shallow baking dish or bowl, beat the eggs with the milk, cinnamon, vanilla and nutmeg until blended.
2. Working with 1 challah slice at a time, soak the bread in the egg mixture, turning several times.
3. Meanwhile, melt the butter in a large heavy skillet until bubbling.
4. Add 2 of the soaked challah slices and cook until golden brown on the bottom, about 2 minutes.
5. Turn and cook until golden brown on the second side, about 2 minutes longer.
6. Repeat with the remaining egg-soaked challah.
7. Serve hot with maple syrup.

eggs, milk, cinnamon, vanilla, nutmeg, unsalted butter, pan, maple syrup

Taken from www.foodandwine.com/recipes/challah-french-toast (may not work)