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  • The base number of servings for this recipe is 4
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    Challah French Toast with Passionfruit Caramel Glaze

    New York City-based Private Chef Rhadia Hursey embraces the sweetness of Spring with her elevated French Toast recipe that's perfect for an Easter brunch menu. Made with  fresh Challah bread and topped with assorted berries and an unexpected passionfruit caramel glaze, it takes a standard breakfast dish up a notch!

     

     

     


    Ingredients
    French Toast
    6
    large eggs
    1
    cup
    heavy cream
    1/2
    cup
    milk
    1/2
    tsp.
    vanilla extract
    1
    Tbsp.
    sugar
    1/2
    tsp.
    cinnamon
    1
    tsp.
    kosher salt
    1
    loaf Challah bread
    1
    Tbsp.
    unsalted butter
    1
    cup
    assorted berries
    1
    handful powdered sugar
    1
    Tbsp.
    vegetable or canola oil
    Passionfruit Caramel
    1/3
    cup
    passionfruit pulp
    1
    cup
    sugar
    Directions
    Preheat oven to 350 degrees.
    In a shallow bowl, whisk eggs, heavy cream, milk, vanilla extract, sugar, cinnamon, and salt. Slice the Challah into ½ inch slices and soak the sliced Challah turning once, until the Challah has absorbed the custard.
    Heat 1 Tbsp. of butter and oil and heat in large skillet. Fry the challah 2-3 minutes on each side until brown. Transfer to a baking sheet and bake for 10 minutes, until the French toast puffs up.
    While the French toast is baking, make the passionfruit caramel. Add sugar and passionfruit pulp to small saucepan and cook over medium heat, stirring constantly until sugar melts. Cook until the caramel starts to turn a golden brown which should take a few minutes. Turn off heat and remove from burner.
    Add a few pieces of French toast to a plate and garnish with fresh assorted berries and drizzle with the passionfruit caramel and dust with powdered sugar.
    Reprinted With Permission From Rhadia Hursey

    The base number of servings for this recipe is 4
    OK

    Categories 

    BreakfastBrunch

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