Challah French toast is the gold standard of French toast. There’s very little debate about this fact.
But if you want to really level up that weekend recipe, might I suggest stuffing those fluffy slices of challah bread with Nutella, fresh fruit and then frying it all up in some butter? This is definitely more dessert than brunch food, but who is judging!? Not me.
I would suggest slicing bananas or strawberries very thin to stuff inside. You could also add some chopped almonds or hazelnuts for extra crunch.
Note: First slice your challah into big, thick slices — about 1 1/2 inches thick, and then slice (width ways) part of the way down the middle to create a pocket (be careful not to slice all the way through). Spread the Nutella inside the pocket, add fruit or other fillings, and close it all up before dipping in a spiced egg-milk mixture.
- one loaf challah bread
- 4 large eggs
- one cup milk (can substitute favorite non-dairy milk)
- 2 tsp vanilla
- 1 tsp cinnamon
- 2 Tbsp sugar
- 1/2 tsp salt
- Nutella or other chocolate spread
- thinly sliced bananas or strawberries
- vegetable oil, for frying
- butter, for frying
- powdered sugar, for serving (optional)
- Combine eggs, milk, vanilla, cinnamon, sugar and salt in a large bowl or a shallow baking dish.
- Cut challah into thick slices, around 5-6, around 1 1/2 inches thick. Then slice width ways down the middle — but not all the way through — to create a pocket.
- Spread Nutella and fresh fruit inside the pocket and close.
- Dip each stuffed challah pocket into milk-egg mixture and set aside.
- Grease a large nonstick skillet with part vegetable oil and a pat of butter.
- Cook challah on each side over medium heat until golden brown, around 2-3 minutes.
- Serve with more fresh fruit, powdered sugar and a little drizzle of Nutella, if desired.