If you’ve come to know me, you’d learn that I absolutely hate wasting - even when I eat out, I ask the waiters to wrap up the food so I can give it to someone on the streets who can’t afford meals. With that being said, this week I saw how much leftover challah there was left after Shabbat, and realized how much of it was going to be thrown out. I immediately thought, why not get the most out of it before it all goes bad? I’m all about efficiency and making the most out of things (not just food!) So, I threw together some familiar ingredients in my kitchen and came up with this Challah French Toast recipe. It was my all time favorite Sunday morning staple growing up. It only took me about 10 minutes to prep. Here’s what you’ll need...
Challah French Toast
- 1/2 stick of margarine
- 8 slices of Challah bread
- 4 eggs
- 1 cup non-fat or 1% milk
- 1 teaspoon vanilla extract
- 2-3 teaspoons ground cinnamon
- 1/4 cup of light brown sugar or sugar
- 1/3 cup semi-sweet chocolate chips
- 3 teaspoons confectionary sugar
- Pre-heat the oven to 325 degrees.
- On a stove over low heat, melt the margarine until it becomes liquid, stirring continuously.
- In the meantime, prepare the batter. In a large bowl, add the eggs, milk, vanilla extract, cinnamon, and brown sugar and whisk to combine.
- Once the margarine is fully melted, pour it into a 9x13 inch Pyrex, making sure that it gets evenly spread. Lay the slices of challah bread flat on top into two rows.
- Pour batter mixture over the bread. Turn each slice over to ensure that both sides are evenly coated.
- Season chocolate chips on top and bake covered for 30 minutes. Serve warm.