A simple way to make Brunch special!

8 Slices Challah Bread
Pinch of Salt
½ C. Butter – melted – or more as needed
¼ C. Maple Syrup – more as needed
2 tsp Sugar
Powdered Sugar – for dusting
3 Eggs – lightly beaten
1 tsp Vanilla Extract
2/3 C. Apricot Preserves – not jam or jelly
1 C. Milk
1 tsp Cinnamon

Whisk together melted butter, apricot preserves, maple syrup and stir until they are well blended and of a thick pouring consistency.  Taste and adjust for flavorings. Pour into serving pitcher and keep warm.

In the meantime, have your griddle reaching cooking temperature on the stove top.

In a shallow bowl mix together, eggs, vanilla extract, sugar, cinnamon, salt, and milk.  Whisk until totally combined. Heat about a tablespoon of butter on the griddle or more if your griddle is large. Dip the bread slices in the milk mixture until fairly saturated, flipping both sides in the mixture to coat well.

Add the bread to the griddle without crowding.  Cook until golden brown on both sides and place on a warm serving dish. 

Dust slices with powdered sugar and pour some syrup over each slice.  Pass extra syrup for topping.

NOTE: serve with crisp bacon or your favorite breakfast sausage. I’ve made this recipe also using peach preserves and orange marmalade. 

BUON MANGIATA!