• Alison Elliott

Vegetarian Rosh Hashanah Challah French Toast


Total Time: 30-40 Minutes


Ingredients:

6 Cage-Free organic eggs

1 1/2 c. Plant milk

1/2 tsp. Vanilla

1/2 tsp. Cinnamon

1 tbsp. Maple Syrup

1/2 tsp. Salt

1 Loaf of challah

Unsalted vegan butter (for frying)


Apple Topping

Ingredients:

3 Apples (sliced)

1 tbsp. Honey

Maple syrup or honey (topping)

Powdered sugar (topping)


Method:

Preheat the oven to 250 degrees.

Slice the 2 loaves of challah into 1 inch thick pieces.


Combine 6 eggs, 1 1/2 c. of plant milk, 1/2 tsp. vanilla, 1/2 tsp. cinnamon, 2 tbsp. maple syrup and 1/2 tsp. salt in a large bowl and whisk the ingredients together. Soak each challah slice in the mixture for 15-30 seconds before placing it in the frying pan. Heat one tbsp. of unsalted vegan butter in the frying pan each time you cook 3-4 pieces of soaked challah.


Cook the challah in the frying pan for 3-5 minutes on each side. Once the slices are cooked remove from heat and lay them on a baking sheet. Keep the slices in the oven to stay warm while you make the apple topping.


Apple Topping

Method:

In a frying pan heat up 1 tbsp. of unsalted butter. Add the apples and cook for 3-5 minutes. Add 1 tbsp of honey and cook the apples for 1 minute. Remove the apples from the stove. Lay the challah slices in a serving dish and top with the apples. Top the dish off with powdered sugar.


Serving Size: 4-6