A treat from my childhood with my own little twist.
Time: 15min prep, 20min cook Serves: 2
- 4 slices of challah – about 1-inch thick (day old is best)
- 1/3 cup milk (I used skim)
- 1 large egg
- 1 1/2 tbsp AP flour
- 1 tsp brown sugar
- 1 tbsp Licor 43 (vanilla flavored liquor) or 1 tsp vanilla extract
- 1 tsp cinnamon
- 1-2 tbsp butter
- confectioners sugar, to serve
- maple syrup, to serve
How to make it
- Combine milk, egg, flour, sugar, liquor/extract and cinnamon in a bowl. Whisk & mix well to incorporate. Pour into an 8×8 glass casserole dish or similar.
- Soak challah pieces in egg mixture for 60 seconds on each side. You will probably have to do this in batches.
- Heat a large skillet over medium heat. Add 1 tbsp butter. Once melted, add first batch of challah pieces.
- Cook for 3-5 minutes on each side, until well browned & cooked through but not burned. Pay close attention and adjust temperature as needed.
- Add butter as needed and repeat with next batch until all challah is cooked.
- Serve sprinkled with powdered sugar and maple syrup on the side for each person to drizzle on to their liking.