Who needs bread? Matzoh makes great French toast
By Danielle Rehfeld
This Passover, use all that leftover matzoh for snacking: making tasty treats like toffee covered matzoh, easy breakfasts like matzoh brei or this take on French toast.
Done in 10 minutes, this quick, easy, kid-friendly breakfast is just the ticket to utilizing all that extra matzoh and putting some other typical pantry and fridge ingredients to use.
I like to use regular matzohs, but whole wheat or egg would do as well. For a savory twist, skip the cinnamon sugar and fruit. Instead, top the warm matzohs with smoked fish like salmon or trout, salmon roe, crème fraiche and chopped dill or chives. Enjoy! From my kitchen to yours!
Matzoh French Toast
2 ½ matzohs
1/3 cup milk (fat-free or whole)
1 tbsp. sugar
½ tsp. cinnamon
1 orange, cut into segments
5 strawberries, quartered
Whipped cream, for serving
Canola or vegetable oil for frying
Break each matzoh into 12 to 16 squares.
Whisk the eggs and milk together in a bowl and gently coat the matzohs. Set aside.
Meanwhile, mix the sugar and cinnamon in a small ramekin or bowl. Toss the oranges and strawberries together and set aside.
Heat a nonstick pan over medium-high heat and add enough oil to cover the bottom of the pan. Once hot, fry the matzohs in batches until golden — about one minute per side. Be careful to allow any excess egg mixture to drip off the matzoh before frying. Depending on the size of your pan, you might need to add additional oil between batches.*
Transfer to plate lined with paper towels and keep warm while you fry the rest. Sprinkle to taste with cinnamon sugar and serve on individual plates topped with fruit and whipped cream.
Cook’s note: If any of the oil begins to turn brown, pour it out, wipe the pan with a few lengths of paper towel and add fresh oil.