I couldn’t resist the cinnamon challah at the 300 cafe again; turned it into banana compote French toast the next morning. Delicious! This is an easy brunch recipe. Will definitely make it again when the girls are home on a weekend.
Ingredients
French Toast
- One 1-lb loaf of Cinnamon Raisin Challah, cut into one-inch slices
- 6 eggs
- 1 cup half and half
- 1 Tbsp sugar
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
Banana Compote
- 3 ripe but firm bananas, peeled and sliced diagonally
- 2 Tbsp unsalted butter
- 3 Tbsp coconut sugar
- 1/8 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/2 cup fresh orange juice
- 2 Tbsp Malibu rum
- pinch of salt
Directions
French Toast
- Whisk the ingredients (except the challah) together in a large bowl until combined.
- Preheat the oven to 325 degrees F.
- Dip the challah slices in the egg mixture for at least a minute until soaked through.
- Lightly grease a skillet over medium heat.
- Pan fry the challah slices until golden on each side.
- Transfer the fried slices to a lined sheet pan.
- Bake the challah slices in the oven for 10 minutes so that they are heated through but still moist.
- Remove from the oven and set aside.
Banana Compote
- Melt the butter over medium heat in a large skillet.
- Add the banana slices and cook gently for 2 – 3 minutes, flipping them in between.
- Sprinkle the coconut sugar, nutmeg, and cinnamon over the banana until melted.
- Gently stir in the orange juice, pinch of salt and the coconut rum and cook until the liquid is slightly reduced.
- Serve over warm French Toast with fresh fruits.
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