Dessert
Challah French Toast
Challah makes for a delightfully buttery french toast that goes perfectly paired with some lightly toasted hazelnuts and sliced bananas.
Servings:
4-5
Total Time:
60m
Prep Time:
10m
Ingredients
- 3 large eggs
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 1/2 cups milk, any kind
- 1 large (1-lb) loaf of challah bread, cut into 1 to 1 1/2-inch thick slices
- unsalted butter for the pan
- 1/4 cup light or dark brown sugar
- 2 tablespoons unsalted butter
- 2 medium bananas, sliced in ¼-inch thick pieces
- 1/2 teaspoon kosher salt
- 2 - 3 tablespoons rum or bourbon (optional)
- toasted hazelnuts or peanuts, for topping
READY TO MAKE!
Make this recipe using our Reserve Pro frying pan
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Preparation Instructions
- In a wide bowl or baking dish (for easier dipping), whisk eggs with vanilla until smooth, then pour in milk, whisking the whole time.
- Place the 10" Frypan over medium-low heat to warm through. Place a tablespoon of butter and swirl it around the pan until completely melted. Dip three slices of challah (or as many as will fit in the skillet) in the egg-milk mixture, letting it soak for a moment, then flip it and soak it further. Place the slices in the pan and cook until browned underneath, 2 to 3 minutes. If it’s browning too slowly, increase the heat to medium. Flip each piece and cook until browned on the second side. Transfer to a serving plate and repeat with remaining slices, adding more butter to the skillet as needed.
- Once all the french toast is cooked, turn the heat to medium and put the brown sugar and butter in the frypan. Stir continuously until the butter has melted and the sugar has dissolved, forming a caramel-like consistency then add the bananas and salt. Stir, coating the bananas in the sugar, and cook for 2 - 3 minutes before adding the rum or bourbon (if using) and carefully flambeing (alternatively, you can just cook for an additional 2 to 3 minutes, stirring occasionally).
- Top the french toast with the bananas and toasted nuts before serving.
Tips
You can skip adding the booze to the bananas and use 1 teaspoon of vanilla extract or vanilla paste, adding it to the bananas after they are cooked, off of the heat.
