Challah French Toast

Challah_French_Toast-This recipe takes basic French Toast to new heights! If you start out with rich Challah bread how can you go wrong? Children of all ages like to make French Toast. It requires few utensils and short attention spans are no problem!

I use ice cream in this recipe because it is more likely that you have a container of ice cream in the house than a container of heavy cream or even half and half. Plus children think it’s funny to have ice cream in their breakfast. This recipe can easily be made with milk and can certainly be doubled, which is not a bad idea if you want to serve more than two people and your challah is homemade (it will absorb more of the custard mixture).

Here is another way to extend the joy of Shabbat and its special bread. Enjoy!

Challah French Toast

1 egg

Pinch of Kosher salt

1 cup premium vanilla ice cream, half and half or milk

¼ cup light brown sugar

½ teaspoon cinnamon

½ teaspoon vanilla extract (omit if using ice cream)

Zest of ½ fresh orange

Challah bread, crust included

2 or more tablespoons unsalted butter

Pure maple syrup, confectioners sugar or fruit, if desired


 

  1. Combine the egg and a pinch of salt in a two-quart bowl.
  2. Add the ice cream or milk, brown sugar, cinnamon, vanilla and orange zest to the bowl and whisk well to combine and fully melt the ice cream if using.       Pour into a 9- inch pie plate or flat bottom bowl. Set aside while you prepare the bread.
  3. Cut the bread into four ¾ inch slices. If desired, use a cookie cutter to cut designs from the center of the slices.
  4. Place 2 bread slices or cut out shapes in the egg/cream mixture. Turn slices over to absorb more egg mixture but be careful that they don’t absorb too much or they will fall apart when transferred to frying pan.
  5. Heat a 10 inch frying pan over medium heat for 15 seconds. Add 2 tablespoons butter to the frying pan and swirl the pan around to melt the butter and coat the bottom of the pan.
  6. Using a large metal turner, carefully lift the bread slices from the egg/cream mixture and fry on one side until bottom of bread is golden brown. Turn slices over and continue cooking until the slices are soft but evenly golden.
  7. Remove to a warm plate and continue with more bread slices or shapes until all the egg/cream mixture is used. Add more butter to empty pan in between adding additional slices.
  8. Serve with maple syrup, confectioner’s sugar and/or fresh fruit, if desired.

Serves 2-4 depending on size and shape of bread.

 

 

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