A sweet breakfast treat
This fruity and seasonal breakfast recipe is over-the-top delicious! This makes the perfect breakfast to kick off your Hanukkah celebration.
This dish makes the perfect birthday breakfast in bed or special occasion morning treat!
Challah French toast with warm apples and cinnamon crumble
For the French toast
- 3 large eggs
- 1/3 cup half-and-half or heavy cream (milk is fine, too)
- 1/2 teaspoon pure vanilla extract
- 2 slices challah bread, cut into 3/4 to 1-inch slices
- 1-2 tablespoon butter
- Powdered sugar for garnish
- Maple syrup, if desired
For the sauteed apple
- 1 apple (peeled, cored and thinly sliced)
- 1 tablespoon butter
- Pinch of sugar and cinnamon
For the crumble topping
- 1/4 cup flour
- 1/4 cup light brown sugar
- 2 tablespoons softened butter
- 1/4 teaspoon cinnamon
- Add the first eggs, half-and-half, and vanilla extract to a large measuring cup or bowl and whisk together well. In a separate, shallow pan, pour egg mixture over slices of challah and allow the bread to sit in the mixture, about 20-30 minutes each side.
- While the bread is soaking, melt butter over medium heat in a small-medium pan. Add apple slices and saute until soft but not mushy, about 10-12 minutes. Add a pinch of cinnamon and sugar and set aside.
- To make the cinnamon crumble, add all ingredients to a bowl and mix together well with a fork until mixture resembles a coarse crumble.
- When bread is sufficiently soaked, preheat oven to 350 degrees F.
- Add butter to a large pan over medium heat. Once butter coats the pan and begins to bubble, carefully add egg-soaked bread to the pan.
- Cook about three to four minutes each side or until both sides are lightly browned and crisp. Add more butter when flipping.
- Turn off the stove. Add one slice of the French toast to another small, ovenproof pan.
- Top with most of your sauteed apples and a second piece of French toast, and then add desired amount of cinnamon crumble.
- Bake in the oven about 10-12 minutes, or until lightly browned on top and apples are a bit bubbly.
- Remove from pan and plate. Cut in half with a serrated knife. Sprinkle with powdered sugar and garnish with leftover apples.
- Serve with maple syrup (optional).
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