Prepare to embark on a culinary journey that transforms the humble French toast into an extraordinary gastronomic experience! This isn't just another breakfast recipe—it's a luxurious fusion of Jewish culinary traditions and innovative flavor combinations that will tantalize your taste buds and elevate your morning routine. Imagine thick, pillowy cardamom-infused challah bread, perfectly caramelized and drizzled with a silky tahini honey syrup, then crowned with crumbled halva for an irresistible textural symphony.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Jewish
Serves: 4 servings
Ingredients
- 4 slices of cardamom challah
- 2 eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/4 cup tahini
- 1/4 cup honey
- 1/4 cup halva, crumbled
Instructions
- In a shallow mixing bowl, whisk together eggs, milk, and vanilla extract until well combined, creating a smooth custard mixture.
- Slice the cardamom challah into thick slices, approximately 1-inch thick, ensuring they are sturdy enough to absorb the egg mixture without falling apart.
- Preheat a large non-stick skillet or griddle over medium heat, lightly greasing the surface with butter or cooking spray.
- Dip each challah slice into the egg mixture, allowing it to soak for about 15-20 seconds on each side, ensuring thorough absorption without becoming soggy.
- Place the soaked bread slices onto the heated skillet, cooking for 2-3 minutes on each side until golden brown and crispy, with a beautiful caramelized exterior.
- While the French toast is cooking, prepare the tahini syrup by whisking together tahini and honey in a small saucepan, warming over low heat until smooth and slightly runny.
- Transfer the cooked French toast to serving plates, drizzling generously with the warm tahini syrup.
- Sprinkle crumbled halva over the top of each serving, creating a delightful textural contrast and nutty flavor complement.
- Garnish with optional toppings like a dusting of powdered sugar, fresh berries, or additional crushed halva if desired.
- Serve immediately while warm, allowing the tahini syrup to slightly soak into the French toast for maximum flavor absorption.
Tips
- Choose high-quality, slightly stale challah for the best absorption and texture.
- Let egg mixture soak into bread slowly—15-20 seconds per side is key to preventing sogginess.
- Use medium heat to achieve that perfect golden-brown caramelization without burning.
- Whisk tahini and honey thoroughly to create a smooth, pourable syrup.
- Serve immediately to maintain the crisp exterior and warm, soft interior.
- For extra flavor, consider adding a pinch of ground cardamom to your egg mixture.
- Use a non-stick skillet or well-seasoned griddle to prevent sticking.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 15g
Fat: 25g
Saturated Fat: 6g
Cholesterol: 120mg
