Churro French Toast Challah (Print Version)
Cinnamon sugar-dusted challah slices topped with silky cream cheese icing for a sweet brunch indulgence.
# Ingredients:
→ Cream cheese glaze
01 -
4 tablespoons cream cheese, at room temperature
02 -
1/2 cup powdered sugar
03 -
4 tablespoons milk
04 -
1/2 teaspoon vanilla extract
→ Cinnamon sugar
05 -
1/2 cup granulated sugar
06 -
1/4 cup packed light brown sugar
07 -
2 teaspoons ground cinnamon
→ French toast
08 -
6 large eggs
09 -
1 1/2 cups milk
10 -
1 teaspoon grated orange zest (optional)
11 -
1/2 teaspoon pure vanilla extract
12 -
1 tablespoon good honey
13 -
1/2 teaspoon kosher salt
14 -
1 large loaf challah, sliced into 1/2-inch thick slices
15 -
Unsalted butter
16 -
Vegetable oil
# Directions:
01 -
Preheat the oven to 250°F.
02 -
In a medium bowl, use an electric mixer to beat all the glaze ingredients together until smooth. Transfer to a zip-top bag and set aside.
03 -
In a wide shallow bowl, combine all the cinnamon sugar ingredients.
04 -
In a large shallow bowl, whisk together the eggs, milk, orange zest, vanilla, honey, and salt. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
05 -
Heat 1 tablespoon of butter and 1 tablespoon of oil in a large sauté pan or griddle over medium heat. Add the soaked bread and cook for 2 to 3 minutes per side until well browned.
06 -
Remove the French toast from the pan and immediately dip in the cinnamon sugar, turning to coat completely. Place on a sheet pan and keep warm in the oven until ready to serve.
07 -
Remove the warm French toast slices to plates. Snip a small hole in the corner of the zip-top bag filled with the cream cheese glaze, drizzle over the French toast, and serve immediately.
# Notes:
01 -
For best results, use thick slices of challah bread to absorb the egg mixture.
02 -
Keep fried toast slices warm in the oven to maintain crispness before serving.