If you oftentimes have leftover challah, as I do, I’m sure you couldn’t think of a better way to use it then for delicious french toast smothered in maple syrup (ok, maybe for some bread pudding with some raisins and rum!). Now since I’ve got a child who’s severely allergic to dairy, I have to come up with ways to substitute for the real thing. In this recipe, almond milk does a great job. It’s rich, sweet, and flavorful. And between the eggs and the almonds, it helps add some protein to what feels like a loaded carbohydrate meal (talk about deguiltifying comfort food!). So go ahead, whip up a batch for breakfast, brunch, or even dinner (as I did!)
Of course, if you’re able, go all out and use the real thing with whole milk and fry in good old butter!
Perfect Pareve French Toast
1 cup vanilla almond milk (or 1 cup almond milk + 1/4 tsp vanilla)
1 tsp sugar
pinch of salt
1 egg challa
canola oil, for frying
maple syrup or sugar, for serving
assorted berries, for serving
Slice your challah into 1/2 – 1 inch pieces (depending on how you like it). Whisk together eggs, milk, sugar and salt. Dip challah into egg mixture on both sides, making sure to fully saturate the challah (you can soak it in the mixture for a minute or so). Cook the challah in an oiled skillet on medium heat until golden on both sides (about 2 minutes per side). Serve with syrup or sugar and berries or fruit of your choice.