I love the taste of challah. It’s soft, light, eggy, and a tiny bit sweet. For those who don’t know, challah is a traditional egg bread eaten by many cultures, but especially by Jews at the sabbath.
It’s also my favorite bread to make French toast with, because it brings so much flavor and richness all by itself. But this time I wanted to step out of my French toast comfort zone, and add some new flavors for summer.
SUMMER CHALLAH FRENCH TOAST RECIPE
Here’s the challah I picked up at my favorite bagel store. It usually comes braided like this… pretty.
Directions:
Add the eggs, sugar, salt, and vanilla to a mixing bowl. Mix until thoroughly combined, then stir in the milk. Transfer the liquid to a flat pan (a square cake pan works well).
Put the bread in and let it soak for 30 seconds a side, then let it rest on a rack for at least 2 minutes.
Heat a skillet to medium heat, and add about a tablespoon of butter. Cook until browned then flip and cook the other side. Add new butter between batches.
I dusted my French toast with powdered sugar. Then, since I’m not a big syrup person, but I am a big chocolate person, I drizzled Nutella on top, and I added fresh farmer’s market strawberries.
This is the first time I put Nutella on French toast and it is now my favorite way to serve it. Plus, the summer strawberries, with their sweet, tartness, added a layer of brightness to the whole dish and made it feel like summer.
My family loved it. I made six slices and they were eaten by my husband, daughter, and myself in about six minutes!
Ingredients
- 3 eggs
- 2 tablespoons granulated sugar
- ¾ cup milk
- ½ teaspoon salt
- ½ teaspoon vanilla
- 6 slices of challah 1/2 inch slices
- ½ stick of butter
Instructions
- Add the eggs, sugar, salt, and vanilla to a mixing bowl. Mix until thoroughly combined, then stir in the milk. Transfer the liquid to a flat pan (a square cake pan works well).
- Put the bread in and let it soak for 30 seconds a side, then let it rest on a rack for at least 2 minutes.
- Heat a skillet to medium heat, and add about a tablespoon of butter. Cook until browned then flip and cook the other side. Add new butter between batches.
- I dusted my French toast with powdered sugar. Then, since I’m not a big syrup person, but I am a big chocolate person, I drizzled Nutella on top, and I added fresh farmer’s market strawberries.
Notes
Nutrition
