Ontbijt
Fluffy Challah French Toast (No Syrup Needed)
25 minVoor 3Nutri-Score D€€
D
25 min
25 minFluffy Challah French Toast (No Syrup Needed)
recept van
Ashley Cunningham
@sobadash_
2 recepten
2 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
challah (cut into thick 2.5 cm slices)Bakkerij3 stukken
eggs (beaten)Zuivel3 stukken- heavy creamZuivel120 ml
- vanilla coffee creamerZuivel120 ml
salt (a pinch)Kruiden en specerijen1 g- maple extractVoorraadkast5 ml
- vanilla extractVoorraadkast5 ml
cinnamon (ground)Kruiden en specerijen3 g
nutmeg (freshly grated)Kruiden en specerijen1 g
honeyVoorraadkast15 ml- brown sugarVoorraadkast15 g
- white sugarVoorraadkast15 g
olive oil (for the pan)Voorraadkast30 ml
butter (for the pan)Zuivel30 g
per portie
Voedingswaarden
452kcal
- Koolhydraten
- 43 g
- Eiwitten
- 13 g
- Vetten
- 25 g
wat u gebruikt
Keukengerei
Mengkom
Garde
Rasp
Koekenpan
Spatel
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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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