For centuries, Shabbat has been thought of as a day of spiritual rejuvenation for the People of the Book. And after a long week of calculus, Commons and Copa, everyone could use some soulful restoration. However, when your Friday night Shabbat dinner involves chugging Grey Goose like soda and swallowing Manischewitz sangria like juice (as many Penn students can attest to), you may need a post-Sabbath remedy. Where better to find a cure than your own refrigerator, conveniently stocked with Friday night leftovers? You can try day-old chicken or soggy salad, but we'd recommend you go straight to that beloved Challah bread. This braided loaf has carried our people through centuries of persecution and oppression and continues to be a saving grace for Shabbat enthusiasts across Penn. So whether or not Sabbath dinner is your thing, here's a time-tested recipe that's sure to pull you out of your holy haze.
Ingredients:
Challah bread (preferably with raisins)
4 to 6 large eggs (depending on how much Challah you have left over)
1 « cups milk
1 teaspoon ground cinnamon
« teaspoon pure vanilla extract
Butter or oil for frying (or Pam, for anyone still drunk enough to think this is a low-fat dish)
Directions:
Combine eggs, milk, cinnamon and vanilla in a large bowl. Whisk until mixed. Dip thick slices of Challah into the egg mixture until soaked. Place slices onto frying pan over medium heat until golden brown. Serve with your choice of syrup, whipped cream, chocolate sauce, honey, sugar or fruit. or coffee - Challah's healing powers only go so far.
