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black hand pouring syrup over challah French toast with strawberry compote

Challah French Toast With Strawberry Compote

  • Author: Quin Liburd
  • Prep Time: 10m
  • Cook Time: 20m
  • Total Time: 30m
  • Yield: 4 1x
  • Category: Breakfast, Brunch
  • Cuisine: American

Description

Thick slices of challah pan fried in butter to golden perfection; and then topped with the most delicious homemade strawberry sauce for topping. Easy to make and the perfect treat for the weekends!


Ingredients

Scale

Strawberry Compote

  • 1 lb strawberries, hulled and sliced in half
  • zest of an entire lemon
  • juice from an entire lemon
  • 2 tablespoons packed brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt

Challah French Toast

  • 1 cup heavy whipping cream
  • 1/2 cup whole milk
  • 6 large Pete and Gerry’s Organic Eggs
  • 2 tablespoons packed brown sugar
  • 2 teaspoons vanilla bean paste, or 1 tablespoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1 lb loaf Challah, sliced into 1-inch thick slices
  • 4 tablespoons butter, plus more as needed
  • maple syrup, for serving
  • whipped cream, cool whip topping, for garnish- optional

Instructions

Strawberry Compote

  1. In a small saucepan over medium heat, combine the strawberries, lemon zest, lemon juice, brown sugar, vanilla extract, and salt. Gently stir together and allow the mixture to cook until the strawberries break down some and release their juices, about 7-10 minutes. At this stage, look for the strawberries to still hold their shape while also becoming soft/tender. Then remove from heat and let the saucepan sit while you prepare the french toast.

Challah French Toast

  1. In a large 9×13-inch dish, add in the heavy cream, milk, eggs, brown sugar, vanilla bean paste/extract, cinnamon, and salt. Give everything a very good whisk to fully combine the custard. For extra good measure, whisk the custard together once more.
  2. Take as many challah pieces as you can and fit them into the dish, pressing gently to coat well in the custard, and then flip to coat the other side. Allow the challah to soak in the custard for at least 5 minutes. Move the baking dish vessel as close to the stove as possible for ease.
  3. In a large non-stick skillet, melt two tablespoons of butter over medium heat. Once the butter is sizzling, add in a few pieces of the soaked challah and fry each slice until golden brown, about 2-3 minutes on each side. Then set the cooked french toast pieces aside on a wire rack. Repeat the process, adding remaining two tablespoons of butter for the other pieces until all challah is cooked. Feel free to use more butter for frying if needed.
  4. Serve challah french toast warm with strawberry compote topping, whipped cream, and maple syrup, if desired. Enjoy!

Notes

  1. Storing: French toast will keep stored in an airtight container in the fridge for up to one day for freshness. When stored in the freezer, it will keep for up to one month. Simply reheat in the toaster as necessary.
  2. Please read the blog post in its entirety for more tips + tricks.

Keywords: french toast, strawberry, breakfast, brunch, custard, challah