Nothing beats this fun and Jewish twist on French toast. It's full of rhubarb sweetness, mouth watering berries & finishes with a dollop of whipped cream. Challah at your girls. We loaf you!
Yields: 6 servings
Prep time: 20 min
Cook time: 20 - 30 min
For the French Toast:
6 extra-large eggs
1 1/2 cups whole milk
1 teaspoon grated orange zest
1/2 teaspoon vanilla extract
1 tablespoon honey
1/2 teaspoon kosher salt
1 large challah loaf
Unsalted butter
Vegetable oil
Fresh berries of your choice, for garnish
For the Compote:
3 large rhubarb stalks, cut into 1-inch slices
1 cup sugar
½ cup water
For the Whipped Cream:
2 tablespoons sugar
1 cup heavy whipping cream
Preheat the oven to 250 degrees F.
In a large mixing bowl, whisk the eggs, milk, zest, vanilla, honey, & salt.
Slice the challah in 3/4-inch thick slices. Soak challah slices in egg mixture for 5 minutes or longer, turning at least once.
Heat 1 tablespoon butter & 1 tablespoon oil in a large pan over medium heat. Add the soaked bread & cook for 2 to 3 minutes on each side, or until nicely browned. Repeat until all bread has been cooked.
In a saucepan, combine water, rhubarb, sugar & boil over medium-high heat.
Reduce to low and let simmer for 5 minutes, stirring occasionally until the mixture has broken down. Remove from heat and let cool.
Serve hot with berries, store bought whipped cream, and rhubarb compote.