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Fluffy Challah French Toast (No Syrup Needed)
Frühstück

Fluffy Challah French Toast (No Syrup Needed)

25 Min.Für 3Nutri-Score D€€
von @sobadash_2 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

3 Personen
  • challah (cut into thick 2.5 cm slices)Backwaren3 Stücke
  • eggs (beaten)Milchprodukte3 Stücke
  • heavy creamMilchprodukte120 ml
  • vanilla coffee creamerMilchprodukte120 ml
  • salt (a pinch)Gewürze1 g
  • maple extractVorräte5 ml
  • vanilla extractVorräte5 ml
  • cinnamon (ground)Gewürze3 g
  • nutmeg (freshly grated)Gewürze1 g
  • honeyVorräte15 ml
  • brown sugarVorräte15 g
  • white sugarVorräte15 g
  • olive oil (for the pan)Vorräte30 ml
  • butter (for the pan)Milchprodukte30 g

pro Portion

Nährwerte

452kcal

Kohlenhydrate
43 g
Eiweiß
13 g
Fett
25 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Rührschüssel
  • Schneebesen
  • Reibe
  • Bratpfanne
  • Küchenspatel

Schritt für Schritt

Zubereitung

  1. Slice and dry the challah

    • Cut the challah into thick slices, about 2.5 cm wide.
    • Trim away any moldy spots and leave the crusts on for extra crunch.
    Schritt 1

  2. Make the custard

    • Beat the eggs in a bowl.
    • Whisk in the heavy cream and vanilla coffee creamer, a little extra is fine.
    • Add the salt, maple extract, vanilla extract, cinnamon and freshly grated nutmeg.
    • Stir in the honey, brown sugar and white sugar, then taste and adjust.
    Schritt 2

  3. Heat the pan

    • Warm a generous amount of olive oil in the pan over medium heat.
    • Add a good knob of butter and let it melt.
    • Lower the heat to low so the toast cooks through without burning.
    Schritt 3

  4. Soak and cook the French toast

    • Dip each challah slice in the custard until well coated.
    • Cook in the pan over low heat, turning once, until golden and cooked through.
    • Repeat with the remaining slices and serve hot, no syrup needed.
    Schritt 4
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