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Zach Engel’s Challah French Toast
Did you know the key to the best French Toast is stale bread? Now that you do, it’s time you step up your brunch with James Beard Award-winning Chef Zack Engel’s Challah French Toast. The richness is amped thanks to a simple dressing of Soom Premium Tahini and date syrup.
8 slices of ½ inch-thick challah bread
2 cups whole milk
4 beaten large eggs
¾ cup sugar
¼ tsp vanilla extract
¼ cup butter
¼ cup vegetable oil
1 tsp of Soom Premium Tahini
1 tsp D’vash Date Syrup
Beforehand, leave the challah bread out overnight, uncovered, to stale. If you can’t stale the bread overnight, set the slices on a baking sheet in an oven preheated to 200F for 10 minutes.
Let cool fully before soaking in the egg mixture. In a large bowl, combine milk, eggs, sugar, and vanilla extract and mix thoroughly.
Soak the challah slices in the egg mixture for 5 minutes. Melt butter in a large, heavy skillet and add vegetable oil. Once the butter and oil are hot, fry the soaked bread slices one or two at a time on each side until golden brown.
Drizzle tahini and date syrup on each slice of french toast. Top off with a pinch of sea salt.
Dietary Preferences: Kosher
Seasonality: Winter, Spring, Summer, Fall
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