This decadent Challah French toast recipe makes an excellent Hanukkah breakfast or dessert treat all year round.
Hanukkah is the 8-night “festival of lights,” but continue the celebrations into the next morning by serving this Challah bread French toast. Challah is a delicious and fluffy braided egg bread usually served Friday evenings for the Jewish holiday of Shabbat. Challah’s consistency is both dense and light at the same time, like a perfectly puffy brioche roll. Challah is absolutely perfect on its own, with butter, toasted with butter and honey, and especially good breaded in eggs and pan-fried for French toast.
If you’re celebrating Hanukkah this year, it’s likely you’ll have lots of leftover chocolate “gelt.” These small chocolate pieces are wrapped in foil to look like coins and are used as currency in a Hanukkah spinning top game called Dreidel. Melt your leftover gelt into a decadent chocolate spread or simply use milk chocolate chips. The best way to make a chocolate sauce is to set a glass bowl over a boiling pot of water to create a double boil. Trust me, the little extra work is worth it.
Challah Bread French Toast Recipe with Gelt Chocolate Syrup
8 slices of fresh Challah bread, cut ½ inch thick
6 organic eggs
2 tablespoons sugar
1 tablespoon cinnamon
½ teaspoon salt
2 tablespoons butter
For the sauce
20 chocolate gelt coins or ½ cup milk chocolate chips
3 tablespoons heavy cream
Using a fork, whisk the eggs, sugar, cinnamon and salt together in a large shallow bowl and set aside.
Add ½ the butter to a large non-stick skillet or griddle over medium-high heat. Dip each slice of Challah bread into the egg mixture, coating both sides thoroughly. Fry 2 slices of bread at a time for 1-2 minutes until golden brown. Then flip and cook for another 1-2 minutes. Repeat until all the bread is cooked.
Bring a small saucepan filled with water to a boil and place a larger glass bowl on top to create a double boil. Add the chocolate pieces and the heavy cream and gently stir until completely melted and combined. Spread on each piece of French toast and serve immediately.
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Photos by Ally Jane Grossan