Challah is an enriched braided bread eaten by many cultures, most significantly associated with the Jewish Sabbath.
4 thick slices challah, crusts removed
200 ml milk
small splash vanilla extract
castor sugar, to taste
knob of butter
selection of red fruits and berries
maple syrup and icing sugar, to serve
In a bowl, whisk the eggs, milk, vanilla extract and sugar (about 1 tablespoon), to taste.
Heat a non-stick frying pan with a knob of butter. While the pan and butter are heating up, soak the challah slices briefly in the eggy mixture. Fry them over a medium heat until golden on both sides.
Transfer to serving plates. Drizzle the french toast with maple syrup. Spoon over a selection of berries and red fruits and finish with a light dusting of icing sugar.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours