Challah French Toast
Challah’s high egg content and chewy texture make it perfect for withstanding a lengthy soak and the heat of the griddle. Stale bread will absorb more batter and maintain its structure. If your bread is fresh, place the slices on a sheet tray and dry it out in a low oven for 5-10 minutes.
Serves 4
INGREDIENTS
For the toast
8 (1 inch) slices stale challah (or brioche)
4 eggs
1 ½ cups milk
2 tablespoons sugar
1 teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon cardamom
¼ teaspoon salt
Clarified butter (or ghee)
To serve
Butter
Maple syrup
Seasonal fruit
Powdered sugar
METHOD
Make the egg batter. Whisk together all the ingredients except for the bread and clarified butter.
Soak the bread. Place the bread on a sheet pan or baking dish and pour the egg mixture over it so that the bread is evenly covered. Allow the bread to absorb the egg mixture for at least 10 minutes and up to overnight.
Fry the toast. Heat a skillet over medium heat. Add 2 tablespoons of clarified butter. When it melts, add bread slices in a single layer (you will have to do a few batches). Cook the bread until deeply browned and crispy. Flip and repeat. Serve with any combination of maple syrup, powdered sugar, butter, and seasonal fruit.
FURTHER READING
