Shared by Alex Levin
Shared by Alex Levin
Honey Challah French Toast
Yield: 6 - 8 servings
Honey Challah French Toast
Yield: 6 - 8 servingsThis recipe was shared by Alex Levin. Read more about his family in "A Pastry Chef Reimagines His Grandmother’s Challah" and try his recipe for honey challah with seeds.
Ingredients
- 1 loaf of honey challah (or other challah), dried out or day-old, cut into ¾” slices
- 6 large eggs
- 2 cups whole milk
- ¼ cup sugar
- 1 vanilla bean, seeds scraped
- Pinch of kosher salt
- Unsalted butter
Preparation
Step 1
In a large bowl, whisk together the eggs, milk, sugar, vanilla bean seeds and salt to combine.
Step 2
Place the challah slices in a shallow baking dish and pour the egg mixture over the bread. Flip the bread over to absorb the egg mixture into both sides and let soak for 5 minutes.
Step 3
Heat a cast iron skillet or large saute pan over medium-high heat and add 2 tablespoons of butter. When the butter is sizzling, add the soaked challah and lower the heat slightly. Cook 2-3 minutes on each side until golden brown. Repeat with the remaining bread adding more butter as needed. You can keep the finished slices warm on a sheet tray in the oven while cooking the remaining batches.
Step 4
Serve hot with maple syrup or macerated berries.
