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Forum
-> Household Management
acemom
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Thu, Mar 04 2021, 8:52 am
Definitely!
In our house, french toast is made with leftover challah.
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ineedalamborghi
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Thu, Mar 04 2021, 9:11 am
Of course! What else would you use?
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shabbatiscoming
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Thu, Mar 04 2021, 9:15 am
Why would you think it wouldnt taste good? Thats what challah is used for every week
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professor
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Thu, Mar 04 2021, 9:26 am
Rather use whole wheat bread, but white challah is what everyone uses
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HeartyAppetite
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Thu, Mar 04 2021, 9:46 am
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Brachie69
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Thu, Mar 04 2021, 9:46 am
Let it dry a bit and it will absorb more batter. Challah is perfect for french toast.
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MiriFr
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Thu, Mar 04 2021, 11:04 am
You totally can, but what you SHOULD use is chocolate babka 🤤
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Crookshanks
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Thu, Mar 04 2021, 12:47 pm
Of course that's what we always do
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Blessing1
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Thu, Mar 04 2021, 12:49 pm
professor wrote: | Rather use whole wheat bread, but white challah is what everyone uses |
I tried using whole wheat bread for french toast, it's not meant to be.......
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amother
Floralwhite
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Thu, Mar 04 2021, 1:17 pm
Huh? Purim is over! What kind of question is that?
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amother
Olive
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Thu, Mar 04 2021, 1:19 pm
MiriFr wrote: | You totally can, but what you SHOULD use is chocolate babka 🤤 |
Chocolate and eggs are not friends
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PeanutMama
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Thu, Mar 04 2021, 3:33 pm
I made French toast with challah a few days back
Was yum.
Try it!
I popped it in the oven to crisp up a bit so it won’t be so soggy.
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vintagebknyc
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Thu, Mar 04 2021, 4:02 pm
OP is talking about white challah, not regular challah.
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Blessing1
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Thu, Mar 04 2021, 4:11 pm
vintagebknyc wrote: | OP is talking about white challah, not regular challah. |
What's the difference? If it's like white sandwich bread, it's also very good for French toast.
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vintagebknyc
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Thu, Mar 04 2021, 4:25 pm
Blessing1 wrote: | What's the difference? If it's like white sandwich bread, it's also very good for French toast. |
The difference is that as a whole, challah is an egg bread. Like brioche. I don't think using white bread is bad for french toast, but the OP specifically asked about white challah.
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