Wednesday, January 28, 2009

Challah and French Toast

One of my favorite things to do on the weekend is to make Challah and then use the leftovers to make Challah French Toast for Sunday brunch. For an added treat try adding chocolate chips to the challah before baking (it makes the french toast even better).


Lucas Franklin



  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup sugar
  • 1/3 cup oil
  • 2 tablespoon yeast
  • 1-1/2 cup warm water (90 degrees)
  • Raisins or Chocolate Chips (optional)

    1. Mix yeast, salt, sugar and water together and let mixture sit for approximately 10 minutes (mixture should form bubbles)
    2. Add oil and flour
    3. Knead well (approximately 3-5 minutes) on a floured surface
    4. Let rise for 1 hour
    5. Shape or braid challah
    6. Let shapped/braided challah raise for 45 minutes
    7. Preheat oven to 350F
    8. Spray challah with cooking spray to give the outside a shine
    9. Bake in preheated oven for 25 to 30 minutes

    Challah French Toast

    French Toast

  • 1 Challah Loaf (see recipe)
  • 1 cup vanilla soy milk (any sweetened soy milk will do)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon sugar (or other sweetener)
  • 1 tablespoon nutritional yeast
  • 2 teaspoon cinnamon

    1. Whisk together the soy milk, flour, sugar, nutritional yeast, and cinnamon making sure to get as many lumps out as possible
    2. Slice the loaf of challah into thin pieces
    3. Heat up a skillet to medium low and rub lightly with margarine
    4. Dip challah slices into mixture coating both sides
    lay slices in the skillet
    5. Flip when lightly brown (approximately 3-4 minutes)

    TIP: If you are cooking for a large group or if you do not plan on eating the french toast right away place the challah in the oven at 200F (or lowest temperature possible)

    Serve with real maple syrup or just dust with powder sugar.
  • No comments:

    Post a Comment