Breakfast of the Month: September 2014

This month we launch a new series all about breakfast, and we're kicking it off with one of our favorite breakfast recipes. This recipe is our Best-Ever French Toast because it's made with rich, sweet challah from the Artisan Bread Table. It has just the right texture to soak up the perfect amount of vanilla-honey egg mixture, so it puffs up fluffy, tender, moist and perfect every time. Don't forget to pick up our Kowalski's Pure Maple Syrup and Kowalski's Hand-Rolled Butter to go with it! Made locally with Grade A sweet cream and salt, our newest butter is freshly churned, gently hand-rolled and hand-wrapped, with a remarkably sweet and creamy flavor.

Featured Recipe


Vanilla-Honey French Toast6 eggs
1 ½ cups milk
1 tsp. vanilla extract or vanilla paste
1 tbsp. Kowalski's Pure Honey
1/2 tsp. kosher salt
1 loaf challah bread, sliced 3/4" thick
- unsalted butter
- canola oil
- confectioner's sugar
- warm Kowalski's Pure Maple Syrup

In a 9x13" glass baking dish, whisk together the eggs, milk, vanilla, honey and salt. Working in batches, soak bread in egg mixture for 1 ½ min., turning once. Melt 1 tbsp. butter in 1 tbsp. oil on a nonstick griddle over medium heat. Use a wadded paper towel to evenly coat griddle with melted butter mixture. Add soaked bread in batches to hot griddle, several slices at a time; cook until dark golden-brown (2-3 min. per side), flipping once. Add more butter and oil between batches, as needed. Serve sprinkled with sugar and drizzled with syrup.

Note: Add up to 1/2 tsp. ground cinnamon to the dipping mixture, if desired.

Serves 6.

Good to Know: Find challah bread on the Artisan Bread Table

Don't forget the bacon! Our newest Meat Department selection, Kowalski's Extra-Thick Bacon, is thicker than just about any thick-cut bacon you can find. Of course, this uncured bacon is made from pork raised without the use of growth stimulants or antibiotics and contains no added nitrates or nitrites.

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