Challah French Toast With Cinnamon Sugar Glaze Recipes

CHALLAH FRENCH TOAST

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.

CINNAMON SUGAR CHALLAH FRENCH TOAST STICKS!

Steps:

• Preheat oven to 350 degrees and line a baking sheet with parchment paper
• In a large shallow bowl or dish, whisk together the milk, eggs, vanilla, cinnamon and turmeric powder if using
• Dip each piece of the bread into mixture, soaking for about 30 seconds to 1 minute on each side, allowing excess to drip off then add to baking sheet
• Bake in oven for 10 minutes then flip and bake another 15 minutes (or until golden)
• Mix the coconut sugar and cinnamon in a shallow bowl
• Brush melted oil on each piece of french toast then cover each french toast stick in coconut sugar mixture
• Serve while warm with maple syrup!

CHALLAH FRENCH TOAST WITH CINNAMON-SUGAR GLAZE

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.

CHALLAH FRENCH TOAST

Steps:

• This recipe works best with day-old or slightly stale challah bread. If your bread is fresh, you can take some of the moisture out by placing the slices on a baking sheet and putting them in a preheated 350 degree oven for 10 minutes, flipping the slices once halfway through cooking. This will dry the bread out a bit, which will help it soak up the moisture from the milk and egg mixture. If you don't have time for this step, no worries-- fresh bread will work too, it just won't soak up as much of the egg mixture.
• In a blender, combine the milk, eggs, flour, banana, brown sugar, vanilla, cinnamon, salt, and optional rum or liqueur. Blend for a few seconds until well mixed.
• Pour the liquid mixture into a shallow baking dish or pie plate.
• Soak your slices of challah in the liquid for about 60 seconds, turning once, until the bread is nicely saturated on both sides. This should be done in batches.
• Heat your skillet over medium and grease it with 2 tbsp butter.
• Fry the toast in two batches of 6 slices each.
• Let the slices brown nicely on each side for 3-5 minutes. Keep the heat on medium (or a little lower) to make sure the toast cooks through but doesn't burn.When the first batch of toast is cooked, regrease the pan with remaining 2 tbsp of butter and fry the second batch.
• Plate the French toast and garnish with powdered sugar, using a mesh strainer to lightly and evenly powder the toast with sugar.

CHALLAH FRENCH TOAST

Steps:

• In a small bowl mix together the water with the dry yeast and tsp of sugar. Whisk it up until lightly foamy and then set aside for 10 minutes.
• In a large bowl beat two eggs with the sugar, salt, and olive oil. When homogenized add in the frothy yeast mixture.
• Slowly add the flour, and when it becomes too difficult to whisk (after about halfway) move to a wooden spoon to help mix. Pour out onto a floured table top and knead for 10 minutes or until the dough is quite elastic. If it is too sticky add a bit more flour.
• Make into a ball, rub with some olive oil, and place in a bowl. Cover with a kitchen towel and place in a warm place for 2 hours. (I recommend using your oven with just the light on).
• Take out the dough and punch down the middle. Knead the dough again and then divide into two parts. Cut the parts into three strips each (or more if you want to do a more complex braid) and braid the dough.
• Place the dough on a parchment or silicone lined baking tray and let rise for one more hour.
• Beat the last egg and brush it over all of the dough. Sprinkle generously with poppy seeds if you are using them.
• Place into an oven preheated to 180 Celsius for 25 minutes. Give the bread a knock when time is up and if it sounds hollow you did a good job.
• Once the bread is completely cool (leaving out overnight is best) cut one loaf into thick slices. I usually cut it a little thicker than the thickness of my thumb, but use your best judgement. The other loaf can be for something else, or you can double the french toast mixture and make even more breakfast
• In a dish whisk together the French toast mixture. Lay down the thick sliced bread and let rest for a half hour. Flip and let rest another half hour.
• In a large pan add a tbsp of butter and put the pan on medium heat. When the butter is melted carefully add the slices and cook for a minute each side. Place, serve with a little butter and powdered sugar, and syrups if you like. Enjoy!