Challah French Toast
We finally made it into downtown Seattle on a Friday, so I was able to pick up a loaf of fresh challah from the bakery. I’ve been itching to make French toast with challah for awhile now. Even though Dustin is Jewish, he isn’t a huge fan of challah (although he nibbled on this quite a bit and commented on how quickly it disappeared). I on the other hand loved it from the first time I had it and think it makes some awesome French toast.
We started off with our basic French Toast recipe. Mix three eggs with 2/3 cup of milk, a teaspoon of vanilla extract, 1 tablespoon of cinnamon and a teaspoon of nutmeg. Once it is whipped up, dip in the bread slices that have been sitting out overnight, covered with a dish towel. Cook on medium heat until the outside is crispy.
The real excitement from our challah French toast came from the toppings. I used about 3 tablespoons of mascarpone cheese and added vanilla extract and granulated sugar until it had a creamy texture and accumulated the perfect balance of vanilla and sweetness.
In the meantime we used the awesome Vitamix blender my mom sent us as our (early) Christmas present for the first time to create a homemade blueberry syrup. We combined a cup of blueberries with 3/4 cup of sugar and a little bit of lemon juice, and blended until smooth. The Vitamix is crazy powerful, way more so than any other blender I’ve ever seen.
We spread the vanilla mascarpone onto the slices of toast and poured on the rich blueberry sauce for a different take of French toast than anything we’ve made before. And the results were scrumptious as I’m sure you can see.