Desayuno
Fluffy Challah French Toast (No Syrup Needed)
25 minPara 3Nutri-Score D€€
D
25 min
25 minFluffy Challah French Toast (No Syrup Needed)
receta de
Ashley Cunningham
@sobadash_
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
challah (cut into thick 2.5 cm slices)Panadería3 piezas
eggs (beaten)Lácteos3 piezas- heavy creamLácteos120 ml
- vanilla coffee creamerLácteos120 ml
salt (a pinch)Especias1 g- maple extractDespensa5 ml
- vanilla extractDespensa5 ml
cinnamon (ground)Especias3 g
nutmeg (freshly grated)Especias1 g
honeyDespensa15 ml- brown sugarDespensa15 g
- white sugarDespensa15 g
olive oil (for the pan)Despensa30 ml
butter (for the pan)Lácteos30 g
por ración
Nutrición
452kcal
- Carbohidratos
- 43 g
- Proteínas
- 13 g
- Grasas
- 25 g
lo que usará
Utensilios
Bol
Varillas
Rallador
Sartén
Espátula
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
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