SPLURGE | VEGETARIAN
Time from start to finish: 30 minutes (20 for soaking and 10 for cooking)
Difficult level: easy peasy
I love challah.
I love picking it up on a Friday, after a long week of work. I love schmearing grass-fed butter all over it, sprinkling coarse sea salt on top, and shoving it in my face. I love the tradition of sharing it with my favorite people. It’s soft and sweet and chewy and wonderful. A great new bakery in Nashville, Dozen, only makes challah for Shabbat on Friday — which makes it feel even more special (and justifiable) to enjoy it at the end of a long week. TGIF!
- 2 eggs
- 1/4+ cup heavy cream or half-and-half
- 1/2 cup milk
- 1 tsp. cinnamon
- 4 1”-thick pieces of dry challah
- 2 tbsp. grass-fed butter
- (See topping ideas for additional ingredients)
- In a large bowl, whisk together eggs, cream/half-and-half, milk, and cinnamon. Dip each piece of challah into the mixture, really allowing it to soak in the liquid. If you need more liquid, add more milk. Cover bowl with plastic wrap and allow to chill in the fridge for at least 20 minutes — the longer, the better. You can also do this the night before.
- Melt butter on your skillet over medium-high heat — don’t allow the butter to brown! As soon as it has melted, let excess liquid drip off from challah and place 2 pieces on the pan. Don’t overcrowd your pan — do 1 or 2 pieces at a time and keep the rest warm in a 200 degree oven or a toaster oven.
- Try not to disturb your challah while it cooks – this will ensure a nice, crispy crust. After about 2 minutes, lift up a corner to check on it – if you have a nice, golden crust, flip it over. If not, wait until you do.
- Repeat this process with remaining pieces.
- Serve with any of the following toppings!
- Berries and Cream: Fresh berries, mascarpone cheese/creme fraiche, raw honey
- Banana Nut: Fresh bananas, toasted walnuts, maple syrup
- Cacao: Cacao nibs and raw honey
- Elvis: Crumbled bacon, peanut butter, banana slices
- Bananas foster: melt butter in a pan, add mashed bananas, cinnamon, and honey, and allow it to soften for 5-10 minutes over lowish heat. Top with toasted walnuts