CHALLAH FRENCH TOAST WITH CINNAMON-SUGAR GLAZE
Thick slices of soft challah bread make for superior French toast, with a plush, custardy center and golden, crisp edges. This version has extra egg yolks for added richness, and a dash of cardamom for spice. Cinnamon-sugar is sprinkled on top of the challah slices as they cook, caramelizing and glazing them (though you can skip this step, if you want). If you want to work ahead, soak the challah slices in the custard mixture the night before, storing everything in the fridge, then add a few extra minutes onto the cooking time to make sure the centers are cooked through.
Provided by Melissa Clark
Categories breakfast, brunch, breads
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a large bowl, whisk together milk, cream, eggs and egg yolks, vanilla, lemon zest (if using), 1/2 teaspoon cardamom and salt.
- Arrange challah slices in an even layer on a rimmed baking sheet. Pour custard on top, and let sit at room temperature, uncovered, for 30 minutes, so the bread can absorb the custard, carefully flipping bread slices halfway through.
- In a medium bowl, whisk together sugar, cinnamon and remaining 1/4 teaspoon cardamom. Set aside.
- Heat a large nonstick or cast-iron skillet over medium, then add 2 tablespoons butter and let it melt. Place 2 to 3 pieces soaked challah in skillet, making sure to not crowd the pan. Cook until golden on bottom, 4 to 5 minutes.
- Sprinkle a little of the cinnamon-sugar mixture on top of each slice, then flip and cook until bottom is glazed and browned, another 4 to 5 minutes. Transfer to serving plates, glazed-side up. Repeat with remaining butter, challah and cinnamon sugar. Serve warm, with your choice of toppings.
BAKED CHALLAH FRENCH TOAST
Provided by Molly Yeh
Time 7h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Combine the brown sugar, cinnamon, cardamom and nutmeg in a small bowl and mix to combine. Set aside. In a large bowl, add the milk, ricotta, vanilla, salt, eggs and lemon zest. Whisk to combine and set aside. Pour the melted butter in a 9-by-13-inch casserole dish. Dip each slice of bread lightly in the egg mixture and shingle the bread in the casserole dish, sprinkling a large pinch of the sugar mixture on each layer. Pour the remaining egg mixture on top of the bread and then pour the remaining sugar mixture on top. Cover with aluminum foil and refrigerate for at least 6 hours and up to overnight.
- Preheat the oven to 375 degrees F. Bake the casserole for 30 minutes. Uncover and bake until the custard is set and the bread is golden brown, an additional 15 minutes.
- Meanwhile, add the blueberries and lemon juice to a small saucepot. Cook over medium heat until the berries burst and thicken and the sauce begins to bubble, about 15 minutes.
- When ready to serve, spoon the blueberries over the center of the casserole and sprinkle with powdered sugar.
CHALLAH FRENCH TOAST
Provided by Ina Garten
Time 27m
Yield 8 large slices
Number Of Ingredients 12
Steps:
- Preheat the oven to 250 degrees F.
- In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
- Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.
BAREFOOT CONTESSA'S CHALLAH FRENCH TOAST
I just watched Barefoot Contessa and she made a romantic breakfast for dinner for her husband. I have posted the other things she made which are recipe #85443, recipe #85449, and recipe #85451. She also made sausage links which I'm sure everyone knows how to cook in a pan ;>
Provided by Bri22
Categories Breads
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow dish large enough to hold three slices of challah side by side, whisk eggs and milk.
- Add orange zest, honey and vanilla.
- Add salt.
- Place three slices of the bread in the egg mixture and let soak about three minutes each side.
- Meanwhile melt one tbsp of butter and oil each in a large frying pan.
- Transfer challah to pan and cook 3 minutes on each side or until nicely browned.
- Add a little more butter for each round of bread.
- If you are making the other recipes transfer french toast to oven until rest of meal is complete.
CHALLAH CINNAMON FRENCH TOAST
The best way to use up leftover challah is French toast. This quick and easy version is best packaged for your kids lunch with apple slices, dried fruit, and juice box or milk.
Provided by Jamie Geller
Categories Breakfast, Challah
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- Royale (custard mix for French toast): 1. Whisk eggs, milk, cinnamon, vanilla, and salt together in a shallow dish. French Toast: 1. Heat a medium sauté pan with butter and evoo over medium heat. 2. Dip challah in Royale and place in the pan. Brown on both sides. 3. Cut French toast into strips or favorite shape and pack into bento box. Get more bento box ideas here!!!
Nutrition Facts :
CINNAMON AND VANILLA CHALLAH FRENCH TOAST
Make and share this Cinnamon and Vanilla Challah French Toast recipe from Food.com.
Provided by Brookelynne26
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 250°F.
- Beat the eggs, milk, vanilla, and salt together in a large bowl until cream-colored. Pour into a shallow dish. Dip the bread in the mixture, one slice at a time, until soaked.
- Sweep a stick of butter around the inside of a hot oiled skillet. Fry the bread in batches over medium heat until golden brown, turning once, about 3 to 4 minutes on each side. Remove to a baking sheet in the oven to keep warm until all the slices are cooked. Serve sprinkled with cinnamon sugar and syrup.
Nutrition Facts : Calories 353.2, Fat 10.7, SaturatedFat 3.6, Cholesterol 232.9, Sodium 480.2, Carbohydrate 44.9, Fiber 1.8, Sugar 8.1, Protein 18
BAKED CHALLAH FRENCH TOAST
French toast done a little differently. Today we are going to prep the night before and have it ready in the morning for French toast. This is a nice sweet American breakfast or French dessert during a get-together. Either way, kids love it. Serve warm with powdered sugar and maple syrup and a tall glass of orange juice and enjoy!
Provided by Corey Field
Categories French Toast
Time 8h50m
Yield 8
Number Of Ingredients 9
Steps:
- Butter a 9x13-inch baking dish. Place challah in the dish.
- Mix 1/4 cup sugar with cinnamon; set aside.
- Mix milk, eggs, remaining 1/2 cup sugar, vanilla, and salt together in a bowl. Pour over bread and place butter pieces on top. Sprinkle cinnamon-sugar over the top. Cover with foil and place in the refrigerator, 8 hours to overnight.
- When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
- Bake French toast, uncovered, in the preheated oven until golden brown, 30 to 45 minutes. Remove from the oven and serve warm.
Nutrition Facts : Calories 524.7 calories, Carbohydrate 67.4 g, Cholesterol 223.8 mg, Fat 21.1 g, Fiber 2.5 g, Protein 16 g, SaturatedFat 10.6 g, Sodium 979.7 mg, Sugar 27.3 g
CHOCOLATE CHALLAH FRENCH TOAST
Steps:
- Arrange bread slices in a 13x9-in. dish. In a small bowl, combine sugar, cocoa, salt and baking powder. In another bowl, whisk eggs, milk and vanilla. Gradually whisk into dry ingredients until smooth. Pour over bread. Let stand 10 minutes, turning once., In a large skillet, melt butter over medium heat. Cook bread for 3-4 minutes each side or until toasted. Serve with toppings of your choice.
Nutrition Facts : Calories 777 calories, Fat 28g fat (13g saturated fat), Cholesterol 405mg cholesterol, Sodium 848mg sodium, Carbohydrate 110g carbohydrate (65g sugars, Fiber 4g fiber), Protein 25g protein.
CHALLAH FRENCH TOAST
This French toast is very good due to the light texture of challah bread.
Provided by Joy
Categories French Toast
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk eggs in a bowl until fluffy, then add milk. Whisk in sugar, cinnamon, and vanilla extract and transfer mixture to a shallow bowl.
- Soak challah slices in the bowl in batches for 3 minutes on each side.
- Melt butter in a skillet over medium heat. Cook challah slices in batches until browned, about 3 minutes. Turn and continue to brown on the other side, about 2 more minutes. Add more butter if necessary.
Nutrition Facts : Calories 187.5 calories, Carbohydrate 23.4 g, Cholesterol 99 mg, Fat 7.4 g, Fiber 1.1 g, Protein 6.7 g, SaturatedFat 3.2 g, Sodium 249.8 mg, Sugar 4.8 g
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- In a medium shallow baking dish or bowl, beat the eggs with the milk, cinnamon, vanilla and nutmeg until blended. Working with 1 challah slice at a time, soak the bread in the egg mixture, turning several times.
- Meanwhile, melt the butter in a large heavy skillet until bubbling. Add 2 of the soaked challah slices and cook until golden brown on the bottom, about 2 minutes. Turn and cook until golden brown on the second side, about 2 minutes longer. Repeat with the remaining egg-soaked challah. Serve hot with maple syrup.
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- Whisk together half-and-half, orange zest, cinnamon, salt, eggs, and egg yolks in a bowl until completely combined. Arrange bread slices in a 13- x 9-inch baking dish or rimmed baking sheet. Pour egg mixture over bread. Let stand 4 minutes; turn bread slices, and let stand until egg mixture is absorbed, about 4 minutes.
- Heat a large nonstick skillet over medium. Melt 2 tablespoons butter in skillet. spreading over entire surface. Arrange 4 bread slices in skillet, and cook until golden brown, 4 to 5 minutes on each side. Repeat with remaining 2 tablespoons butter and uncooked bread.
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