By Joshua Errett

If the GTA supply of challa bread is completely depleted by the weekend, you can blame this website: Today we unveil our famous challa french toast recipe!
When discussing matters of flavour, it can and must be argued that challa bread was made for French toast. This is fact. Non-negotiable. It should be noted, though, challa french toast does not always fly when observing religious holidays:

[Challa] is often referred to as ‘egg bread’ since the recipe usually has a large amount of eggs…This especially rich bread is eaten on the Sabbath and on all Jewish holidays (with the exception of Passover).

And without any Jewish holiday to observe in the month of January, we make french toast.
You’ll need:
6 extra-large, free-range eggs
1 1/2 cups half-and-half or milk
1/2 teaspoon vanilla extract
1 tablespoon honey
1/2 teaspoon salt (kosher is best)
1 loaf of challah (use brioche as substitute, if you must)
various amounts of butter
And then:
1. In a wide, shallow bowl, mix the eggs, half-and-half, vanilla, honey and salt.
2. Soak slices of challa (cut slices thick, but not too thick) in the mixture. Turn over once, wait for saturation.
3. Place the soaked challa slices on a frying pan. Obviously, you should throw some butter in the pan before putting on the challa. 2-3 minutes on each side, until nicely browned.
Should make 8 toasts. Serve hot. Don’t forget the maple syrup.