This recipe first appeared in the March 11, 2013 edition of “From Tali’s Kitchen,” my biweekly cooking column in Binah magazine.
I could have posted this before Pesach as a way to use up your leftover challah before yom tov. Instead, I’m posting this now as a way to use up whatever remains of your first post-Pesach challah. Because what’s better than sinking your teeth into a piece of fresh challah on Friday night?
Repurposing the leftovers as almond-crusted French toast on Sunday morning. Obviously.
Start by toasting some sliced almonds in a dry pan. A few minutes and a few stirs later, they’ll be lightly browned. That’s a good time to turn off the heat. If you wait too long, they’ll start to burn. So go for light brown and a light aroma.
Set those aside to cool (when they’re safe to touch, crush them lightly with your hands), and then slice your challah into 1-inch-thick pieces. You want your French toast to have some body to it.
Whisk together the custard right in the 9×13 dish, the same one you’ll use to briefly soak the challah. Who want to wash extra bowls? Not me. And not you.
After that, the slices get coated in the crushed almonds and then sent to the frying pan for a few minutes before being finished in a preheated oven for a few minutes longer. That last step is what gives you soft, cakey insides. Try making French toast only on the stove, and then try making it this way. I know I’m never going back.
Sunday morning. French toast. You in?
One year ago: Creamy roasted garlic dip
Yield: 4 large slices
- 1 cup sliced almonds
- 4 eggs
- ¾ cup milk
- 1 Tbsp vanilla sugar
- 1 tsp almond extract
- 1 tsp cinnamon
- 2 tsp amaretto (optional)
- 4 one-inch-thick slices of challah*
- 2-3 Tbsp unsalted butter, plus extra for serving
- Maple syrup, for serving
1. Place a rack in the upper third of the oven and preheat to 400 F/200 C.
2. Heat a 10″ skillet and toast almonds in the dry pan for 3-5 minutes, stirring frequently, until fragrant and starting to brown. (If you use a nonstick skillet, you can use the same pan later, in step 4.) Let cool, then crush almonds gently with your hands and spread them out on a large plate.
3. Whisk together eggs, milk, sugar, almond extract, cinnamon, and amaretto (if using) in a 9″ x 13″ dish. Soak challah slices for 2 minutes per side, then press them into the almonds, coating each side completely.
4. Melt 2 Tbsp butter in a nonstick skillet. Fry challah slices for 3 minutes per side over medium-low heat, adding the last tablespoon of butter as needed.
5. Transfer French toast to a baking sheet lined with foil and bake for 6 minutes on each side. Serve hot with maple syrup and extra butter.
*Challah that is slightly stale or that has been frozen and defrosted works better than a fresh loaf of bread.