French toast challah with maple syrup and blueberries recipe

Created by Charlie Brown

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Cuisine: Jewish
Serves 2

Ingredients

2 eggs
1 tsp ground cinnamon
80ml (⅓ cup) milk
2 tbsp icing sugar, plus extra, to dust
4 x 3cm-thick slices challah
30g unsalted butter
1 tbsp olive oil
Maple syrup and blueberries, to serve

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Preparation

Whisk together eggs, cinnamon, milk and icing sugar in a bowl until well combined.

Soak the challah on both sides in the egg mixture. Heat the butter and oil in a frying pan over medium heat. Add the challah and cook, turning once, for 3 minutes each side or until golden brown.

Transfer to a plate, drizzle with maple syrup and serve scattered with blueberries and extra icing sugar.

As seen in Feast magazine, Issue 7, pg108.

Photography by Mark Roper.

If you enjoyed this French toast challah with maple syrup and blueberries recipe then browse more Jewish recipes, bread recipes, breakfast recipes and our most popular hainanese chicken rice recipe.

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