So when Matt made Challah a couple weekends ago, the leftover loaf sat on our counter among other homemade rolls he made. We ate the rolls, but the Challah just sat there, threatening to mold. So I stuck it in the fridge to prolong its life and waited for the weekend. Saturday rolled around and I turned that almost-moldy bread into amazing French toast. Cinnamon, vanilla bean, a touch of almond extract made the batter extra decadent. I pan fried some bananas and almond slices in a touch of butter and agave nectar and sprinkled them on top. It was so good and once again, I got the satisfaction of knowing I didn’t let Matt’s bread go to waste!
Challah French Toast
batter makes enough for about 8-10 slices of thick toast
2/3 cup milk
1 tsp cinnamon
1 tsp vanilla bean paste or extract
1/4 tsp almond extract
8-10 thick slices of bread – any bread will do, but dense, enriched bread works best
2 bananas, sliced
1/4 cup sliced almonds
Butter for pan
Syrup of your choice – I chose dark amber agave nectar
*Give yourself a 30 minute head start so the bread can soak! Heat your oven to 200F.
Whisk the eggs, milk, cinnamon and extracts together and pour into a 9×13″ pan. Arrange the bread till it fills the pan and let it soak on one side for 15 minutes, then flip and let it soak for another 15 minutes, pressing down to soak up more batter.
Heat a large non-stick skillet or griddle over medium heat and add butter. When butter starts to bubble, add the slices of bread (work in batches) and cook till golden brown on each side, about 5 minutes per side. As they finish, put them on a baking sheet and place in the oven to keep warm while you finish the rest.
When you’re done with the toast, wipe the skillet out with a few paper towels and over medium high heat, toast the almonds until brown and fragrant. Remove and add one tablespoon of butter, a swirl of syrup and the bananas and cook until golden on each side, about 1-2 minutes per side. Top the toast with almonds and bananas and syrup and serve!