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.
- Cook Time
- Prep Time
- 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)
1. 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.
2. 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.
3. 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.
4. 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.
5. Serve with caramelized apple syrup and dust with powdered sugar, if desired.