challah french toast
Challahhhhhhhhh. It seriously doesn't get much better than challah… Unless, of course, it’s challah french toast.
There aren’t really many things that I have missed since becoming vegan, but challah bread is definitely one of the few exceptions to that general rule. That sweet, fluffy, pillowy goodness is the mother of all carbs and it just can’t be replaced. Lucky for us, Isa Chandra came up with a vegan version of the classic egg-bread.
Go ahead and check out her recipe here, then double it (trust me, you'll thank me and yourself later for doing it) and make yourself some challah. Enjoy a freshly baked loaf or two as the perfect complement to any Friday night meal. Then wrap a loaf in plastic wrap, set in on your counter and slowly step away from the challah. Leave it alone. Don’t touch it. Don’t take a bite. Don’t even look at it (trust me, it's hard to resist) or you'll probably end up finishing the whole thing before it's even french toast ready. Let it sit and get stale for a couple days and by Sunday morning, it'll be perfectly ready to be turned into the most perfect brunch item that ever existed… challah french toast.
There’s no better way to start a weekend off than by brunching on a few decadent slices of challah french toast smothered in maple syrup and topped with fresh berries. Perfectly crispy and crunchy on the outside and so soft and fluffy, almost cake-like on the inside, nothing else even comes close.
|Servings||Prep Time||Cook Time||Total Time|
|4||5 mins.||5 mins.||10 mins.|
- Half a loaf of stale Challah
- 1 tablespoon olive oil
- 1 cup plain, unsweetened almond milk
- 1 tablespoon ground chia seeds
- 1/2 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- In a wide, shallow bowl combine all ingredients except the challah and olive oil. Whisk together until everything is combined and set aside on the counter or in the refrigerator for 10 minutes to let the chia seeds work their magic.
- Heat a griddle or cast iron skillet (a regular pan is fine if you don’t have one) over medium heat.
- Cut the challah into 1/2-inch thick slices.
- Once hot, coat griddle or skillet with olive oil.
- Dunk each slice of challah into the better, letting it rest for about 5 seconds on each side (don’t let the challah soak in the batter for too long or your french toast will be soggy).
- Transfer to griddle and cook for about 3-5 minutes until the underside is golden-brown. Using a spatula, flip each piece and cook other side for another 3-5 minutes until golden-brown.
- Serve with fresh berries, bananas and maple syrup for absolute brunch perfection!