Challah French Toast Sticks

Topped with caramelized bananas, these challah French toast sticks are perfect for a weekend morning when you have more time to whip up a fancy-feeling breakfast.

This Challah French Toast was one of the first recipes I made on my blog, and it’s still one of my favorites. Challah bread’s egginess and slight sweetness makes it a perfect candidate for French toast. It’s sturdy enough to hold up to the custard, but doesn’t have the chewy crust that can turn a delightful breakfast into a jaw workout. I’ve made this French toast in both slices and fingers, but I’ve come to prefer the fingers since it maxes out the ratio of crispy edges to eggy centers. Feel free to do slices instead, but I recommend popping them in the oven for a bit after frying to ensure the centers aren’t soggy.

Now let’s talk about toppings. First off, whether you’re making pancakes or French toast, I must insist you heat up your maple syrup. I mean, we’re not animals, after all.

Second–make yourself some caramelized bananas, perhaps the easiest way to feel like a kitchen genius. Sliced bananas are fried with butter and brown sugar and tossed with a bit of bourbon, just because. It seems almost wrong that something so simple could be so good. If you want to show someone just how much you care, these bananas are probably enough, but serve them up with the French toast, a dollop of butter, and a drizzle of maple syrup, and your undying love will be made abundantly clear.

Challah French Toast Sticks

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• Author: Courtney Rowland
• Total Time: 30 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

Weekend brunch just got better. Sweet caramelized bananas and crispy challah make this a treat.

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Ingredients

Units USM Scale 1x2x3x

• 8 slices (8 slices) stale challah bread
• 6 eggs (6 eggs) eggs
• 0.5 tsp (0.5 tsp) vanilla extract
• 1 tsp (1 tsp) ground cinnamon
• Pinch salt
• 2 tbsp (2 tbsp) butter
• 2 cups (473 ml) whole milk
• 2 bananas (2 bananas) bananas
• 1 tbsp (1 tbsp) butter
• 0.25 cups (60 ml) brown sugar
• 1 tsp (1 tsp) bourbon

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Instructions

1. Preheat oven to 225°F (107°C). Place a wire rack on a sheet pan.
2. In a large shallow bowl, whisk together eggs, vanilla, cinnamon, and salt. Stir in the milk.
3. Heat butter in a large skillet over medium heat.
4. Soak French toast fingers in the egg mixture for at least 1 minute per side.
5. Transfer French toast fingers to the skillet (in batches) and cook until golden brown on the bottom, about 3 minutes per side.
6. Flip and cook until the other side is golden, another 2-3 minutes.
7. Transfer cooked French toast fingers to the wire rack and place in the oven to keep warm.
8. Melt butter in a skillet over medium heat.
9. Place banana slices in the skillet in a single layer. Cover with brown sugar.
10. Brown bananas on one side, then flip and brown the other side, allowing the sugar to cook.
11. Remove skillet from heat, pour in bourbon, and let sizzle for a minute.
12. Use the bourbon to slide banana slices onto a plate.
13. Serve warm French toast with real maple syrup and caramelized bananas.

Notes

• For extra-crispy French toast, use challah that’s been slightly dried out overnight.
• If you don’t have bourbon, rum or a splash of orange juice makes a nice substitute for the caramelized bananas.
• Leftover French toast can be stored in the refrigerator for up to 2 days; reheat in a toaster oven for optimal crispiness.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Pan-Frying
• Cuisine: American

Nutrition

• Serving Size: 2 slices
• Calories: 350
• Sugar: 25
• Sodium: 200
• Fat: 18
• Saturated Fat: 10
• Unsaturated Fat: 5
• Carbohydrates: 45
• Fiber: 2
• Protein: 8
• Cholesterol: 150

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