The molasses in the batter gives this version of the classic breakfast food a caramel coating that is quite delicious. This one also proves to be a great way to use up the left over Challah from Shabbat on a Saturday morning.
Beat together the eggs, molasses, cream, vanilla, ginger, and cinnamon in a bowl until smooth. Dip the challah slices in the batter until coated on all sides.
Melt half of the butter in a large skillet over medium heat. Place half of the challah slices into the pan, and cook until golden brown on each side, about 3 minutes per side. Repeat with remaining butter and challah slices.
Per Serving: 669 calories; protein 19.9g; carbohydrates 85.1g; fat 27.9g; cholesterol 253.1mg; sodium 899.7mg.
Eat healthy breakfast to start the day had become a good habit. It’s a fabolous way to start my day off healthfully. The sweet hit from the fruit wakes me up and gives me power to take on the morning. The sweetness is often vilified as the evil of all disease, but fruit is also loaded with fibre, which is great for your stomach system and make keep you feeling full all day , and less likely grab a side food out of the vending machine before lunchtime.
Making fruit a morning habit is easy . Simply put the fruit in your refrigerator next to the milk or on the bench next to your cereal pan , or beside your coffee maker or tea kettle — about anywhere where you’ll find it. Before you eat the rest of your food , eat your fruit. If you’re not normally a breakfast person.