Rye Deli's Challah French Toast, by Rick Nelson.
Rick Nelson • Star Tribune,
Recipe: Rye Deli Challah French Toast
- April 16, 2014 - 1:23 PM
RYE DELI Challah FRENCH TOAST √
Note: Adapted from Rye Deli.
• 6 eggs
• 4 egg yolks
• 2 tbsp. sugar
• 1 1/2 tsp. vanilla extract
• Pinch salt
• 3/4 c. heavy cream
• 3/4 c. whole milk
• 1 loaf challah, cut in 1-in. thick slices
• Powdered sugar for serving
• Unsalted butter for griddle, and for serving
• Maple syrup for serving
In a large bowl, whisk together eggs and egg yolks. Add sugar, vanilla extract, salt, cream and milk, and whisk to combine.
Add bread slices, one at a time, to the egg mixture, turning them until they are thoroughly saturated but not falling apart, about 1 minute.
In a griddle or skillet over medium heat, melt 2 tablespoons unsalted butter. Add as many custard-soaked slices of bread as the pan will allow without crowding, and cook until the underside is golden brown. Turn the bread and cook until the second side is golden brown. Repeat with remaining bread, melting additional butter before cooking remaining slices as needed. Serve immediately, or keep warm in a 200-degree oven. Garnish with powdered sugar and serve with room-temperature butter and maple syrup.
Nutrition information per serving without syrup:
Calories 525 Fat 30 g Sodium 244 mg
Carbohydrates 46 g Saturated fat 15 g Calcium 136 mg
Protein 16 g Cholesterol 390 mg Dietary fiber 2 g
Diabetic exchanges per serving: 2 bread/starch, 1 other carb, 1½ medium-fat meat, 4½ fat.
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