Challah French Toast

Challah is a kind of white loaf that contains eggs and yeast. It is often formed into braided loaves and then glazed with egg white before being baked.

Ingredients

• Eggs, 6 large
• Heavy cream, ¾ cup
• Challah bread, 8 slices
• Full-fat milk, ¾ cup
• Butter,2 tbsp.
• Vanilla extract, 1 tsp.
• Cinnamon, ¼ tsp.
• Powdered sugar, 24 tbsp.
• Maple syrup, 3 tbsp.

Method
In a large bowl whisk together the eggs until they is thick and foamy. Now add the milk and heavy cream and whisk until it the cream stands out in soft peaks. Add the vanilla extract and cinnamon powder.

Heat the butter in a small skillet and then reduce the heat. Dip the challah slices one at a time into the egg and cream mixture and turn them over so that it is evenly coated. Let the excess mixture drip into the bowl and then carefully place the coated challah bread in the skillet.

Turn the heat up to medium and cook the challah bread until it has browned on one side. Now flip the bread and cook until the other side has also browned. Transfer the toast on a platter and place it in the oven to keep it warm.

Cook the other challah bread slices in the same way. To serve arrange two to three slices of toast on a plate and sprinkle with powdered sugar and drizzle the maple syrup over it.

Ingredients

• Challah loaf, 1
• Milk, 1 cup
• Cream, ½ cup
• Eggs, 6
• Cinnamon powder, ½ tsp.
• Brown sugar, ¾ cup
• Vanilla extract, 1 tsp.

Method
Slice the challah loaf into 1 inch thick slices and place them in the bottom of a casserole dish. In a bowl combine the eggs, brown sugar, milk, cream, and vanilla extract. Pour this over the challah bread and cover the casserole with a cling film. Place the casserole in the refrigerator and refrigerate the it overnight.

Bake the casserole in the oven the next day at 250°F for 45 to 50 minutes, or until the top of the casserole have browned. To serve the toast, cut it into squares and serve with powdered sugar or a spoon of fruit compote.

Ingredients

• Challah bread, 1 loaf (sliced)
• Eggs, 3
• Sugar, 3 tbsp.
• Whole milk, 3 cups
• Salt, ½ tsp.
• Cointreau, 3 tbsp.
• Almond extract, 1 tsp.
• Lemon zest, ½ tbsp.

Method
Grease a medium-sized baking dish with a bit of unsalted butter and arrange the Challah bread slices over it. In a large bowl whisk together the eggs, milk, sugar, almond extract, Cointreau, and lemon zest. Pour this mixture over the challah bread and place the baking tray in the refrigerator overnight.

This will allow the bread to soak up the egg and milk mixture. Bake this in a moderately hot oven for 30 to 45 minutes, or until it has turned golden brown. Serve the French toast with maple syrup and fresh fruits.