Having leftover challah has never been a bad thing. Sunday morning brunches, Shabbat afternoon sandwiches; the options go on. Since I am hosting most Friday nights and am constantly left with challah I decided I needed to be a little more creative with the leftovers.
This past weekend I also happened to have a bowl of mixed berries left over and knew right away this was the week to leave my comfort zone and make stuffed challah French toast using both these delicious remains.
French toast is one of my favorite foods and eat it any time of day. And now that I have created this challah masterpiece, I may never stop. I even went as far as to make homemade blueberry syrup to go on top, but you can leave this step out if you prefer plain maple syrup.
Berry-Stuffed Challah French Toast
This indulgent breakfast is the best way to use up leftover challah.
- Total Time: 55 minutes
- Yield: Serves 4
Ingredients
For the French toast:
- ½ loaf leftover challah
- ½ cup mixed berries
- 4 oz cream cheese, at room temperature
- 1 ½ tsp vanilla
- 3 eggs
- 1 Tbsp cinnamon
- 1 tsp maple syrup
- ½ cup milk
- butter or oil, for pan
For the blueberry syrup:
- ½ cup of sugar
- 1 Tbsp cornstarch
- ½ cup water
- ½ cup of fresh blueberries
- ½ tsp cinnamon
- 1 Tbsp butter
- pinch of salt
Instructions
- To make the French toast: Slice the challah into 2-inch-thick pieces. Using a paring knife, cut a deep slit across the top in the middle of each slice, approximately 4-inches long (this will form your “pocket”). Once you’re done, set the bread aside.
- Put the room temperature cream cheese, vanilla and mixed berries in a bowl and combine using a wooden spoon. The berries will crush a bit and that is good. Mix well.
- In a separate bowl, add 2 eggs, cinnamon, maple syrup and milk. Mix well.
- Take the fruit-cream cheese mixture and stuff into the “pockets” of the challah.
- When done stuffing each piece of bread, completely coat each piece in egg mixture. Make sure all sides are covered.
- Put butter or oil into a hot skillet and melt completely. Add the stuffed challah to the skillet and cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.
- To make the blueberry syrup: Combine sugar, cornstarch and water over medium heat. Cook for 5 minutes, stirring occasionally. Add the blueberries and simmer for 10 minutes stirring occasionally. Add the butter, cinnamon and salt simmer for another 2 minutes. Transfer to a serving bowl.
- Top the stuffed French toast with berry syrup.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
The Nosher celebrates the traditions and recipes that have brought Jews together for centuries. Donate today to keep The Nosher's stories and recipes accessible to all.
1 comments
Leave a Comment
challah
Pronounced: KHAH-luh, Origin: Hebrew, ceremonial bread eaten on Shabbat and Jewish holidays.
Help us keep Jewish knowledge accessible to millions of people around the world.
Your donation to My Jewish Learning fuels endless journeys of Jewish discovery. With your help, My Jewish Learning can continue to provide nonstop opportunities for learning, connection and growth.
Shabbat
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.
Help us keep Jewish knowledge accessible to millions of people around the world.
Your donation to My Jewish Learning fuels endless journeys of Jewish discovery. With your help, My Jewish Learning can continue to provide nonstop opportunities for learning, connection and growth.
I REALLY APPRECIATE YOU 🙏 AND YOUR ❤️ 😍 💖 💕 💛 💙 AWESOME 👌 👏 👍 😍 💖 😎 👌 👏 BLUEBERRY FRENCH TOAST ❤️