Challah French Toast
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Ingredients
12 slices challah, sliced 1 inch thick (cut larger slices in half) - day old or slightly stale
1 C. milk
3 eggs
1/4 C. flour
1 ripe banana
1 T. brown sugar
2 tsp vanilla
1-1/2 tsp cinnamon
1/4 tsp. salt
1 - 2 T. rum, Kahlua or Grand Marnier (optional)
1/4 C. unsalted butter
1 C. milk
3 eggs
1/4 C. flour
1 ripe banana
1 T. brown sugar
2 tsp vanilla
1-1/2 tsp cinnamon
1/4 tsp. salt
1 - 2 T. rum, Kahlua or Grand Marnier (optional)
1/4 C. unsalted butter
Cooking Instructions
In blender, combine milk, eggs, flour, brown sugar, vanilla, cinnamon, salt and rum or liqueur (optional). Blend for a few seconds until well mixed.
Pour into shallow baking dish.
Soak slices of challah in the liquid for about 60 seconds (at least), turning once, till the bread is nicely saturated on both sides. Do this in batches.
Heat non-stick skillet over medium heat. Grease with 2 T. butter.
Fry toast in two batches of 6 slices each. Let slices brown on each side (3 - 5 minutes). Keep heat at medium or slightly lower to make sure toast cooks through without burning. Check first side using tongs before flippimg. Remove.
Re grease pan with 2 T. butter for second batch and cook.
Garnish with sprinkled powdered sugar for serving.
Notes:
Fresh challah will work but will not soak up as well. You can take some moisture out as follows: place slices on a baking sheet and put in preheated 350 degree oven for 10 minutes (flipping once halfway through cooking).
For pumpkin lovers:
Substitute 1/2 C pumpkin puree (NOT pumpkin pie filling) for the banana and 2 tsp. pumpkin pie spice for the cinnamon.
Don't have pumpkin pie spice? Make your own:
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
Pinch of ground cloves or allspice
Pour into shallow baking dish.
Soak slices of challah in the liquid for about 60 seconds (at least), turning once, till the bread is nicely saturated on both sides. Do this in batches.
Heat non-stick skillet over medium heat. Grease with 2 T. butter.
Fry toast in two batches of 6 slices each. Let slices brown on each side (3 - 5 minutes). Keep heat at medium or slightly lower to make sure toast cooks through without burning. Check first side using tongs before flippimg. Remove.
Re grease pan with 2 T. butter for second batch and cook.
Garnish with sprinkled powdered sugar for serving.
Notes:
Fresh challah will work but will not soak up as well. You can take some moisture out as follows: place slices on a baking sheet and put in preheated 350 degree oven for 10 minutes (flipping once halfway through cooking).
For pumpkin lovers:
Substitute 1/2 C pumpkin puree (NOT pumpkin pie filling) for the banana and 2 tsp. pumpkin pie spice for the cinnamon.
Don't have pumpkin pie spice? Make your own:
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
Pinch of ground cloves or allspice
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