Zach Engel’s Challah French Toast

Directions

1. 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.

2. Let cool fully before soaking in the egg mixture. In a large bowl, combine milk, eggs, sugar, and vanilla extract and mix thoroughly.

3. 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.

4. Drizzle tahini and date syrup on each slice of french toast. Top off with a pinch of sea salt.