We Jews like to eat a lot of bread. Each holiday has it’s own special type of bread or tradition involving bread.
Sometimes it’s unleavened, sometimes it’s marbled and sometimes we make it into pudding. Often it’s part of a hot sandwich of some sort and served alongside some good gnosh.
And sometimes if you’re lucky, it’s braided.
Challah is an egg-based bread that is traditionally enjoyed at Sabbath or holiday dinners. I like using it to make french toast because you can slice it in nice, thick pieces but its also porous enough to soak up all of the batter in the world, making it substantial, juicy and flavorful.
Although growing up it felt like I only saw Challah every once in a while at the store, more and more I am noticing that most high-end stores have it all of the time!
What will you need?
8 slices of challah bread, about 1 inch think each
1.5 cups chopped fresh fruit
1 cup milk (I used vanilla almond milk)
2 tbsp butter
1 tsp cinnamon
1/4 tsp vanilla extract
1/4 tsp almond extract
Maple syrup (the real stuff) and powdered sugar to make it pretty!
How do you make it?
In a bowl-like container with a flat bottom, whisk together your eggs, milk, cinnamon and extracts. Immerse your bread slices in the mixture, covering both sides, and soak for about 5 minutes.
In a large skillet, heat the butter until melted. Once the peices of challah are completely saturated, place them in the skillet and cook both sides until golden and crispy. This will only take a few minutes on each side.
Plate the french toast, sprinkle with powdered sugar and maple syrup and add some fresh fruit on top.
I wish I knew how to say “holy shit!” or even “this tasted really good” in Hebrew but for now I’ll leave you with a simple l’chaim!