If I could have it my way, we would be lighting the candles every Friday night. Some wine, candles, a loaf of challah and good old fashioned tradition. However, the problem many of us face with a huge loaf of challah is that there is often, at least half left over. Mind you, it’s not because we couldn’t polish off the whole thing, but for obvious reasons that just can’t happen! So….what to do? Well, I don’t know if you are away…however….Challah based French Toast is one of the best things in this world. Thick, egg-y & slightly sweet to the taste. Even better? Top it with some fresh berry butter! It adds a whole new dimension to this already decadent treat. Trust me and give it a try…you will not regret it! FYI – It’s a lovely Father’s Day Brunch Treat.
• 8 slices challah bread (about 1-inch thick)
• 1 teaspoon cinnamon
• 1 cup low fat milk
• 7 large eggs beaten
• 1 teaspoon vanilla extract
• 2-3 tablespoons light butter (I use Land O Lakes Light)
• 1/2 cup 100% pure maple pancake syrup
• 1 tablespoon powdered sugar
• ½ cup salted butter (1 stick)
• ¼ cup cleaned and hulled strawberries
1.) In a shallow bowl whisk together eggs, milk vanilla and syrup.
2.) Place challah slices into to the egg mixture pressing down to saturate as much as possible; flip over to douse both sides thoroughly.
3.) Heat a large skillet and melt butter over medium heat. (Cast Iron is wonderful if you have to prevent sticking)
4.) Cook saturated slices 3-4 minutes per side until they appear golden brown. (Press down with spatula slightly)
5.) Meanwhile take butter ingredients and blend until smooth.
6.) While still warm, smear fresh butter over French Toast slices.
7.) Top with toppings of your choice.
Nic’s Tips – Don’t shy away from Whole Wheat, Raisin, or Cinnamon Swirl Challahs for this recipe. So delicious!