• Alison Elliott

Rosh Hashanah Challah French Toast


6 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)

3 Apples (sliced)

1 tbsp. Honey

Maple syrup or honey (topping)

Powdered sugar (topping)

Preheat the oven to 250. Slice the challah. Combine the egg, milk, vanilla, cinnamon, maple syrup and salt in a large bowl. Soak each challah slice in the mixture for 30 seconds. Heat a frying pan with unsalted butter. Cook the challah in the 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 topping.

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

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