Ingredients
For the strawberry compote
- 1 lb strawberries, hulled and sliced in half
- 1 lemon, zested and juiced
- 2 tablespoons packed brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
** For the challah French toast:**
- 1 cup heavy whipping cream
- 1/2 cup whole milk
- 6 large Pete & Gerry's 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 bread, sliced into 1" thick slices
- 4 tablespoons (1/2 stick) unsalted butter, plus more as needed
- Maple syrup, for serving
- Whipped cream, for garnish, optional
Servings: 4
Amount Per Serving
- Calories 890
- Fat Cal. 480
- Total Fat 53g (82% DV)
- Sat. Fat 26g (130% DV)
- Trans Fat 4.5g
- Cholest. 465mg (155% DV)
- Sodium 780mg (33% DV)
- Total Carb. 83g (28% DV)
- Fiber 4g (16% DV)
- Sugars 37g
- Protein 22g
- Vitamin A (35% DV)
- Vitamin C (120% DV)
- Calcium (15% DV)
- Iron (10% DV)
- Vitamin D (30% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
Prep Time 10 minutes
Cook Time 20 minutes
Serving Yield 4 servings
Ingredients
For the strawberry compote
- 1 lb strawberries, hulled and sliced in half
- 1 lemon, zested and juiced
- 2 tablespoons packed brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
** For the challah French toast:**
- 1 cup heavy whipping cream
- 1/2 cup whole milk
- 6 large Pete & Gerry's 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 bread, sliced into 1" thick slices
- 4 tablespoons (1/2 stick) unsalted butter, plus more as needed
- Maple syrup, for serving
- Whipped cream, for garnish, optional
Servings: 4
Amount Per Serving
- Calories 890
- Fat Cal. 480
- Total Fat 53g (82% DV)
- Sat. Fat 26g (130% DV)
- Trans Fat 4.5g
- Cholest. 465mg (155% DV)
- Sodium 780mg (33% DV)
- Total Carb. 83g (28% DV)
- Fiber 4g (16% DV)
- Sugars 37g
- Protein 22g
- Vitamin A (35% DV)
- Vitamin C (120% DV)
- Calcium (15% DV)
- Iron (10% DV)
- Vitamin D (30% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.
If you're leaning into slow living these days (or just trying to add some mild extravagance to your Sunday morning), this challah French toast will fit right into your lifestyle. Using challah, a slightly sweet enriched bread, guarantees crispy slices that remain both fluffy and custardy inside. And the strawberry compote on top? It comes together in minutes, and you'll want to add it to every pile of pancakes or crêpes that ever graces your plate.
To make the strawberry compote
- 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 and release their juices, about 7-10 minutes. At this stage, look for the strawberries to still hold their shape while also becoming soft and tender. Remove from heat and let the saucepan sit while you prepare the French toast.
To make the challah French toast
- In a large 9" x 13" dish, add in the heavy cream, milk, eggs, brown sugar, vanilla bean paste or extract, cinnamon, and salt. Whisk very well to fully combine the custard.
- Place as many challah slices as you can fit 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 as close to the stove as possible for the next step.
- 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. Set the cooked French toast aside on a wire rack. Repeat the process, adding the remaining two tablespoons of butter for the other pieces until all the challah is cooked. Feel free to use more butter for frying if needed.
- Serve challah French toast warm topped with strawberry compote, whipped cream, and maple syrup, if desired. Enjoy!
Farm Team Tips
French toast will keep stored in an airtight container in the fridge for up to one day. When stored in the freezer, it will keep for up to one month. Reheat in a toaster or toaster oven for best results.
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