Save a few slices of Rum Raisin-Cinnamon Swirl Challah to make a rich French toast topped with caramelized apple syrup that screams: Have a sweet and happy new year.
Kashrut Note: In order to prepare this recipe with dairy ingredients, the challah had to have been baked in a pareve (or dairy; not meat) oven. You can use coconut milk and coconut butter to make this recipe pareve, although they will impart a slight coconut flavor.
Cinnamon Swirl French Toast with Caramelized Apple Syrup
Servings
6 Servings
Ingredients
- 6 slices leftover challah
- 2 eggs
- ¼ cup milk or half and half
- ½ teaspoon vanilla
- Pinch of salt
- 1 tablespoon butter
- 3 apples peeled and sliced
- 2 tablespoons water
- ½ cup pure maple syrup
- Additional butter for the pan
- Powdered sugar optional
Instructions
- To make the caramelized apple syrup, melt the butter in a medium or large saucepan. Add apples and stir until coated. Continue stirring to caramelize.
- Add the water and cook until the water has evaporated and the apples are tender and golden, around 4 minutes. Pour in the maple syrup and simmer for another minute. Keep warm until ready to serve.
- In a Pyrex baking dish or large bowl, whisk together eggs, milk, vanilla, and salt. Soak slices of challah on each side and place on a baking sheet.
- Heat a sauté pan or large flat-top griddle on medium heat. Add butter until coated. Cook two slices at a time until golden on each side.
- Serve with caramelized apple syrup and dust with powdered sugar, if desired.
- Article published in JOY of KOSHER with Jamie Geller Fall 2015. Subscribe Now.
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