When completing my weekly Whole Foods run on Sunday morning, I didn't intend to purchase any goods other than vegetables and proteins (and cheese, of course); after Thanksgiving feasting, Alex and I had vowed to detox. However, I will confess: I managed to turn one such vegetable into a baked breakfast-snack-dessert combination to which I've never been more addicted.
Challah bread is the coveted tradition of my Jewish upbringing; it's the sweet and unifying symbol of our Shabbas meal together every Friday evening, whether spent with family or friends or during Jewish Summer Camp meals where I met my husband. It's also the greatest french toast foundation out there.
I first arrived at Wilson Café in late May, when Alex offered to meet me from his Jonesboro office for a late Saturday lunch. We were instantly enamored by the elevated small-town style behind the Southern fixins' and staff hospitality, as well as the immaculate interiors of the year-old restaurant.
