Challah is a yeast bread that contains flour, eggs and a little sugar. The texture is similar to French brioche which makes it a lovely option for French toast. It is light enough that you can cut thick slices and not feel like you just swallowed a brick but keep in mind that the thicker the slice, the longer you should soak it in the egg-milk mixture to saturate the middle.
Challah French Toast
- 2 eggs
- ½ cup milk
- 2 Tbsp Sugarmaker’s Cut pure maple syrup
- 1 loaf challah bread
- Runamok Infused or Barrel-Aged maple syrup
- Fresh fruit (optional)
Mix the eggs, milk and Sugarmaker’s Cut Pure Maple Syrup in a bowl wide enough to put a slice of bread. Slice the challah into 1” – 2” slices. Dunk your slices into the egg mixture allowing more time to soak if they are very thick.
Put a spoonful of butter into a pan and heat on medium-high. Put the soaked pieces of bread into the pan and cook for three to five minutes until lightly brown. Flip and repeat on the other side.
Remove to a plate and serve with fresh fruit, extra butter and Runamok Maple syrup of your choice.