Zach Engel’s Challah French Toast
Rated 5.0 stars by 1 users
Servings
4
Cook Time
15 minutes
Ingredients
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
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1 tsp of Soom Premium Tahini
1 tsp D’vash Date Syrup
Directions
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.
Recipe Note
Dietary Preferences: Kosher
Seasonality: Winter, Spring, Summer, Fall
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