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Ingredients:
One-inch thick slices of Challah bread
Milk
Eggs
Vanilla (optional)
Butter
Apples
Honey
Cinnamon
Raisins

Procedure:
Apples play a big part in the celebration of Rosh Hashanah, often times sliced and dipped in honey. So does Challah bread. During Rosh Hashanah, the Challah is often baked in a round spiral to signify the continuity of life.

If you are using the raisins it's a good idea to pour a little warm water over the top of them to help them soften up a little bit.

Slice the Challah in half and then into 1-inch thick slices and then add a little splash of milk to your cracked eggs. Add a sprinkling of ground cinnamon and a little optional splash of vanilla if you like.

Whisk that up and then soak two to three slices of bread at a time in the eggs and sautee them in a large nonstick pan on medium high heat in a little butter.

Once the bread is lightly browned on both sides and hot all the way through, put it into a large baking tray and keep it warm in a low-temperature oven.

Try not to soak the bread in the egg mixture until right before you're going to add it to the pan because it has a tendency to break up a little bit if you do it too far ahead of time.

Once all the French toast is done and being kept warm in the oven, use a paper towel to wipe out the pan. Then, add a couple more tablespoons of butter to that and then add as many diced apples as you like. Add the well-drained raisins, add a little sprinkling of ground cinnamon and add a good squeeze of honey and cook the apples along to soften up a bit.