Baruch Foodies

Today, I decided to make French Toast, an easier alternative to pancakes. I used regular bread, but challah bread works the best. I also used honey and low fat milk for flavoring, but whole milk would make the custard thicker and easier for the bread to absorb. The most important bit is that I baked the french toast before and after frying, that would make it less wet in the center and would maintain that golden brown color. It takes a long time to make but it isn't that hard. You can set the custard the night before as well if you want to save some time. In this picture, I put powdered sugar on top, and if I had some fruits I would have decorated it as well. Jam, nutella, and dulce de leche are good toppings; but the best is the classic maple syrup.