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Challah French Toast with Raspberry Sauce

I don’t make French toast at home too often, but the other day in the grocery store I saw a beautiful breaded Challah loaf. This morning I used the bread to make a rich French Toast with a raspberry sauce. You’ll need: 1 loaf of Challah bread (day old is even better) 5 eggs 2-3 tablespoons butter Red raspberry spread-able fruit Maple syrup (optional) I was making this breakfast for me and my sweetie. I thought this rich breakfast would be a great jump start to the day. It was also my little way of saying ‘thank you’ to Steven for putting my new bike together. Because the Challah bread is so thick, I cut 2 hearty slices for each of us. It did take 5 eggs beaten with a splash of water to coat all 4 of those slices. I than cooked the toast in a pan with about a tablespoon of butter for each two pieces. Only two pieces of the bread fit in the pan at a time. When the toast was golden brown on both sides, they were ready for the plate and their maple syrup and raspberry sauce bath. The raspberry sauce was very simple. All I did was put about 6 tablespoons of raspberry spread-able fruit into a sauce pan and heated it up until it loosened up. When it was at the consistency I wanted, I poured it over the French toast. The Challah French toast tasted as good as anything I have had in a restaurant. It was thick, rich and custardy. The raspberry sauce added a nice tart bite along with sweet maple syrup. The airy bread soaked all the flavors up like a blank canvas. The only thing I would try next time would be to add slivered almonds to the eggs to give the toast additional flavor and texture—and there is a raspberry-lime sauce I would love to try on this French toast!