Challah French Toast

Royo Challah Bread 1 Serving

For The Mixture
2 Cups Heavy Cream
4 Vital Farms Pasteurized Eggs
1 Tablespoon Ceylon Organic Cinnamon
2 Tablespoons Vanilla Extract

Whisk the mixture together well (add more or less to your hearts desire but, that’s what I use).

Toast the Challah and then dip it in the mixture. I let it soak for a few minutes.

Cook in med-hot pan with Kerrygold Butter. I let it sit for about 5 minutes on each side before flipping.

Serve with your favorite syrup and enjoy. I use Walden Farms and it’s delicious!!