Challah French Toast (with Banana and Pumpkin)
Active Time: 15 | Total Time: 50 minutes | Serves 4
- 2 large eggs
- ¼ cup pumpkin puree
- ¼ cup banana puree
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ cup whole milk or milk of choice
- 4 (¾-inch thick) slices challah bread
- 2 tablespoons unsalted butter, melted
- Fresh fruit and maple syrup, for serving
Heat the oven (with the oven rack in the middle) to 375°F.
In a large baking dish, whisk together the eggs. Whisk in the pumpkin puree, banana puree, vanilla, and cinnamon. Then whisk in the milk. Add the bread slices and let them soak up the mixture for 10 to 15 minutes, flipping half way through.
In a large ovenproof skillet, melt the butter over medium heat. Swirl to coat the bottom of the skillet. Add the soaked bread slices, shaking off any extra batter before you do. Cook until the undersides are golden brown, 2 to 3 minutes. Flip the bread and cook 1 minute more. Transfer to the oven and bake until puffed and crisp around the edges, 15 to 20 minutes.
Serve topped with fruit and maple syrup.
This recipe was printed from: