Ingredients
Units
- 1 loaf challah bread
- 4 large eggs
- 1 cup milk (can substitute favorite non-dairy milk)
- 2 tsp vanilla
- 1 tsp cinnamon
- 2 Tbsp sugar
- ½ tsp salt
- Nutella or other chocolate spread
- thinly sliced bananas or strawberries
- vegetable oil, for frying
- butter, for frying
- powdered sugar, for serving (optional)
Instructions
- 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.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American