Photo by Jaime Boddorff
Recipe By Sara Dunberg
French toast is a simple indulgence for a romantic couple’s breakfast or a weekend morning surprise for the kids. This recipe has the cozy appeal of your mom’s traditional recipe, but is brightened up with flavors of rosemary and orange, and topped with a walnut crunch!
½ loaf of challah
¾ cup heavy cream
¾ cup milk
1 tbsp honey
1 tsp orange zest
1 ½ tsp vanilla
1 ½ tsp fresh rosemary, chopped
½ tsp salt
¾ cup walnuts
¾ cup sugar
maple syrup, preserves, or powdered sugar to taste
Slice the challah into one-inch slices along its width. Allow the slices to stale overnight.
In a small skillet, stir the walnut halves and sugar over medium heat until the sugar is a golden brown liquid. Pour the candied walnuts onto a sheet of parchment paper to cool. When they have cooled, rough chop the nuts or lightly pulse in a food processor. Reserve for topping.
Whisk the eggs, heavy cream, milk, honey, orange zest, vanilla, rosemary and salt together to make a custard.
Soak the slices of staled challah bread in the custard for six minutes, turning them after three minutes to ensure the custard reaches the center.
Over medium heat melt ½ tbsp of butter and ½ tbsp of oil per slice on a griddle or large sauté pan. Cook each slice of challah for about 2-3 minutes per side, until golden brown and cooked through.
Plate your French toast, top it with walnuts and finish it with syrup, powdered sugar, or preserves.