Categories: Breakfast, Breads, French 
      Yield: 4 servings 
  
           -MICHAEL HATALA   (RJHP21A)         1 ts Cinnamon 
      6    Eggs                              1/4 ts Salt 
    1/2 c  Heavy cream, half-and-half          4 tb To 6 T clarified butter 
           -or milk                            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