Challah French Toast Sticks Recipes

BAKED CHALLAH FRENCH TOAST

Steps:

• Butter a 9x13-inch baking dish. Place challah in the dish.
• Mix 1/4 cup sugar with cinnamon; set aside.
• Mix milk, eggs, remaining 1/2 cup sugar, vanilla, and salt together in a bowl. Pour over bread and place butter pieces on top. Sprinkle cinnamon-sugar over the top. Cover with foil and place in the refrigerator, 8 hours to overnight.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
• Bake French toast, uncovered, in the preheated oven until golden brown, 30 to 45 minutes. Remove from the oven and serve warm.

CHALLAH FRENCH TOAST STICKS

Steps:

• Preheat the oven to 225 degrees and place a wire rack on a sheet pan.
• In a large shallow bowl, whisk together the eggs, vanilla, cinnamon, and salt. Stir in the milk.
• Heat the butter in a large skillet over medium heat. Meanwhile, soak the fingers in the egg mixture for at least 1 minute per side. Transfer the fingers to the skillet (you'll probably have to do two batches) and cook until golden brown on the bottom, about 3 minutes. Flip and continue to cook until the other side is golden, another 2-3 minutes.
• Transfer the cooked fingers to the wire rack and place them in the oven to keep warm while the second batch is cooked.
• Meanwhile, make the bananas. Melt butter in a skillet over medium heat. Place banana slices in skillet in a single layer. Cover with brown sugar.
• Brown bananas on one side, then flip, allowing sugar to cook and the other side to brown.
• Remove the skillet from heat then pour in bourbon. Let sizzle for a minute, then use the bourbon to slide banana slices out of skillet and onto a plate.
• Serve the French toast warm with real maple syrup and the caramelized bananas.

CHALLAH FRENCH TOAST

Steps:

• Whisk eggs in a bowl until fluffy, then add milk. Whisk in sugar, cinnamon, and vanilla extract and transfer mixture to a shallow bowl.
• Soak challah slices in the bowl in batches for 3 minutes on each side.
• Melt butter in a skillet over medium heat. Cook challah slices in batches until browned, about 3 minutes. Turn and continue to brown on the other side, about 2 more minutes. Add more butter if necessary.