challah french toast & peppered bacon

This last weekend was pretty much the best weekend ever! My sister in law watched both girls for us overnight (squee!) so we could go to a Christmas concert by my favorite singer, Peter Breinholt. I’ve been his biggest fan since I was 13 (almost 17 years now), and his Christmas concert has become one of my favorite Christmas traditions! We had dinner at one of our favorite restaurants (Red Rock Brewery), and delicious belgian waffles from Bruges for dessert. The concert was amazing (I laughed, I cried, etc.) and we had a wonderful evening. But I think the best part of the weekend was being able to sleep in on Sunday morning! It seems like forever since I’ve been able to get out of bed when I want to, as opposed to when some little person needs me.

Along with our luxurious sleep-in, we had an amazing breakfast together, just the two of us! We picked up some awesome challah bread at our favorite grocery store the night before, and made it into delicious buttery french toast. And some tasty caramelized peppered bacon was the perfect accompaniment! I have to confess that Geoff is the bacon maker in our family… I’m always worried that it’s not cooked enough, and it’s so hard to get the pieces to cook evenly. When I saw this method from Martha Stewart, I decided it was worth a try, and it blew my mind! It was so easy to make, even easier to clean up, and the bacon was crispy and evenly cooked and delicious! To make things extra special, I sprinkled on a little freshly ground black pepper and brown sugar, and it took the bacon over the top!

I think this was the most delicious breakfast we’ve had in ages. I’m already wishing we could make it again for Christmas breakfast tomorrow!

Challah French Toast

3 large eggs
2 T milk (I used whole milk)
1/2 tsp cinnamon
1 tsp vanilla
pinch of salt
8 slices challah bread (or you could use french bread, brioche, etc.)

Heat a large skillet or griddle over medium high heat. Whisk together eggs, milk, cinnamon, vanilla, and salt in a shallow dish until well combined. Lightly butter the skillet, and quickly dip each slice of bread into the egg mixture, coating both sides. Add to skillet and cook 3-4 minutes per side, or until golden brown. Top with powdered sugar and syrup (or whatever your heart desires).

Peppered Bacon

bacon (I made 6 slices total)
ground black pepper
brown sugar

Preheat oven to 400. Line a baking sheet with heavy duty foil, or use a double layer of regular foil. Arrange bacon pieces on baking sheet. Sprinkle with black pepper and brown sugar. Bake 15-20 minutes, or until desired level of doneness. Transfer bacon to paper towels to drain excess grease.

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One Comment

  1. I also made French Toast, a little different but yours looks lovely and I would love to try it. Love the idea of cooking bacon in the oven:)

    Merry Christmas!!

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