Happen to have an extra loaf of challah? You should if only so you can make Challah French Toast for brunch. You certainly don’t have to be Jewish to know this recipe is a knock out!
Prep Time: 10 minutes (if your challah is already baked) Cook Time: 16–20 minutes Makes: 4 servings
6 eggs
¼ cup (60 ml) orange juice
½ cup (120 ml) full-fat canned coconut milk
1 tablespoon (15 ml) vanilla
1 teaspoon ground cinnamon
⅛ teaspoon sea salt
1 loaf Challah
2 tablespoons (30 ml) ghee or oil, for frying
In a large, shallow baking dish, beat together the eggs, orange juice, coconut milk, vanilla, cinnamon and sea salt.
Slice the challah into 10–12 slices and place into the dish with the egg batter. Allow them to sit for 10–15 minutes, flipping several times.
Heat a large skillet over medium heat and melt 1 tablespoon (15 ml) of the ghee. Once sizzling, fry the French toast in batches for about 2 minutes per side, or until golden brown. Repeat with the remaining slices, adding more ghee to the pan as needed.
Bubbe’s tip: If your challah is a day or two old and on the dry side, just let it soak longer in the egg mixture. Maybe clean the house while you wait. You never know when family will stop by for a visit.