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Fluffy Challah French Toast (No Syrup Needed)
Petit-déjeuner

Fluffy Challah French Toast (No Syrup Needed)

25 minPour 3Nutri-Score D€€
par @sobadash_2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

3 personnes
  • challah (cut into thick 2.5 cm slices)Boulangerie3 morceaux
  • eggs (beaten)Produits laitiers3 morceaux
  • heavy creamProduits laitiers120 ml
  • vanilla coffee creamerProduits laitiers120 ml
  • salt (a pinch)Épices1 g
  • maple extractÉpicerie5 ml
  • vanilla extractÉpicerie5 ml
  • cinnamon (ground)Épices3 g
  • nutmeg (freshly grated)Épices1 g
  • honeyÉpicerie15 ml
  • brown sugarÉpicerie15 g
  • white sugarÉpicerie15 g
  • olive oil (for the pan)Épicerie30 ml
  • butter (for the pan)Produits laitiers30 g

par portion

Nutrition

452kcal

Glucides
43 g
Protéines
13 g
Lipides
25 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier
  • Fouet
  • Râpe
  • Poêle
  • Spatule

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 4
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