Hanukkah is quickly approaching and we can already smell the scent of freshly baked challah in the air. When it comes to the Jewish holiday, each day is a celebration. The eight day holiday was established to honor the re-dedication of the Holy Temple after the Jewish military victory over the Greek-Syrians and represents Jewish religious freedom and national survival. This is a time for families to enjoy traditional food, light the menorah, sing songs and play games of dreidel. One traditional food that makes an appearance at this time is challah. Similar to brioche bread, challah is characterized by its eggy, fluffy texture and slightly sweet flavor. Plus, it’s gorgeous braiding isn’t bad to look at either. And did you know that this festive Jewish bread also happens to be excellent for French Toast? The technique for putting this recipe together is fairly straightforward, as most French toast recipes are. However, it’s that irresistible combination of pillow soft challah bread, whipped cream and fresh berries that takes breakfast or Sunday Brunch to the next level.
Just because it’s no longer summertime doesn’t mean you can’t enjoy Melissa’s fresh berries! Although berries are at their peak during the warmer months, many kinds of berries are still delicious all year round. A much more nutritious option than candy, berries offer a lovely sweetness and succulent texture make them an easy snack to munch on. They’re full of antioxidants and vitamins and are worth their weight in health benefits, making them some of nature’s best superfoods all around. From blueberries to raspberries to blackberries, our berry selection can be eaten out of hand or tossed into salads, appetizers and desserts.
Challah French Toast
Yields: 4 servings
- 1 loaf of challah bread
- 6 large eggs
- 1 and 1/2 cups of half-and-half
- 2 and 1/2 tablespoons of unsalted butter
- 1 tablespoon of honey
- 1/2 teaspoon of grated orange zest
- 1/2 teaspoon of kosher salt
- 1/2 teaspoon of vanilla extract
- 1/2 teaspoon of cinnamon
- Whipped cream
- 1 package of raspberries
- 1 package of blueberries
- 1 package of blackberries
- Walnuts, chopped
1. Slice the challah into about 3/4-inch thick slices.
2. In a large bowl, whisk together the eggs, honey, half and half, vanilla, orange zest and salt.
3. Place the challah slices into the eggs and leave them for around 4 minutes. Then flip the challah over and repeat this step.
4. In a large pan, heat up the butter over medium heat. Cook the challah slices for about 3 minutes on each side until nicely toasted.
5. Serve with a generous dollop of whipped cream. Sprinkle on the raspberries, blueberries, blackberries and walnuts on top.