Challah French Toast

-MICHAEL HATALA (RJHP21A) 6 Eggs

1/2 c Heavy cream, half-and-half

-or milk 1 ts Cinnamon

1/4 ts Salt

4 tb To 6 T clarified butter

8 sl Challah, cut 1-inch thick

Beat the eggs together with cream, half-and-half, or milk. Beat in cinnamon and salt. Melt the butter in a large frying pan. Dip the challah slices, one at a time, into the egg mixture, making sure that each slice is well coated. The challah should absorb a little of the egg mixture but not enough to get soggy. Fry each battered challah slice for 2-3 minutes on each side until they are golden brown. Don`t fry too fast or the inside will be wet and gooey. Serve with your favorite jam, maple syrup, honey, cinnamon, sugar, or plain. NOTE: Heavy cream really is the best liquid to use in this recipe. SOURCE: MAMA LEAH`S JEWISH KITCHEN