Philadelphia RowHome Magazine Food Issue

Page 33


CHALLAH FRENCH TOAST FROM THE PROFESSIONAL AESTHETICS & WELLNESS CENTER INGREDIENTS: « Whole challah unsliced—dense (challah is a braided egg bread) « 6 eggs « cup of milk « cup of confectioner’s sugar « teaspoon of vanilla extract « teaspoon of water « Dash of cinnamon DIRECTIONS: Cut six slices of challah – to 1 inch thick In medium sized bowl, beat eggs, milk, confectioner’s sugar, vanilla, water and cinnamon till even consistency. Put challah in large flat pan and pour mixture over it to cover. Soak overnight in the refrigerator. Cook on nonstick griddle sprayed with cooking oil. Cook on low flame until thoroughly cooked. Turn to prevent burning and re-spray when turning. Be patient and keep flame low. Two hints: When removing mixture from pan after soaking, pick up with large flat spatula as pieces will crumble. If not thoroughly cooked through middle, microwave for short period of time. To serve: Taste before adding syrup—usually sweet enough. For a nice presentation, sprinkle with confectioner’s sugar and garnish plate with fresh fruit—you’ll think it has less calories. Ha-ha! Disclaimer: Special treat not on any of Dr. Dittrich’s weight loss programs, but surely better than a couple of doughnuts!>

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