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SERVES: 4

INGREDIENTS:

• 8-12 slices Challah bread, 1-inch thick
• 4-6 large eggs
• approx. 1/4 cup milk
• 1/4 tsp ground cinnamon
• 1/2 tsp vanilla
• butter as needed for sauteing French toast
• honey for garnish

For the apples:
• 2 Tbs butter
• 3-4 apples, cored and diced
• 1/2 cup raisins (reconstituted in warm water and drained)
• 1/4 tsp ground cinnamon
• 3-4 Tbs honey

PROCEDURE:

1. If you are using the raisins it's a good idea to pour a little warm water over the top of them to help them soften up a little bit.

2. Slice the Challah in half and then into 1-inch thick slices and then add a little splash of milk to your cracked eggs in a large bowl, add a sprinkling of ground cinnamon and a little optional splash of vanilla if you like.....whisk that up....and then soak 2 - 3 slices of bread at a time in the eggs and saute them in a large nonstick pan on medium high heat in a little butter. (Try not to soak the bread in the egg mixture until right before you're going to add it to the pan because it has a tendency to break up a little bit if you do it too far ahead of time).

3. Once the bread is lightly browned on both sides and hot all the way through, put it into a large baking tray and keep it warm in a low temperature oven.

4. Once all the French toast is done and being kept warm in the oven, use a paper towel to wipe out the pan and then add a couple more tbs of butter to that and add as many diced apples as you like, add the well drained raisins, add a little sprinkling of ground cinnamon and add a good squeeze of honey and cook the apples along to soften up a bit.

5. Serve sauteed apples over bread and drizzle more honey over the top of everything if you like.

HINTS: There are no set amounts for something like this. Start with 4-5 eggs and whisk more with more milk as you need to. Same thing with the apples and raisins, use your judgment. This works just as well with a long braided loaf instead of a round spiral loaf.