Bernstein's Challa Bread French Toast | DFM

Bernstein’s Challa French Toast

Prep Time

15 min.

Cook Time

30 min.

Serving Size

12 pieces

Ingredients

BLUEBERRY COMPOTE

4 cups (1 L) fresh or frozen blueberries
1/2 cup (125 mL) sugar
1 Tbsp (15 mL) cornstarch
3 Tbsp (45 mL) water

FRENCH TOAST

10 eggs
1 cup (250 mL) milk (2% preferred)
1/2 tsp (2 mL) ground cinnamon
12 slices Challa bread (egg bread)
butter, for serving
maple syrup, for serving

Directions

Blueberry Compote:

In a medium-sized pot over medium-high heat, combine blueberries and sugar; occasionally stirring until boiling and some blueberries have released their juices. In a small bowl, combine cornstarch and water, stirring until dissolved. Pour cornstarch mixture into blueberries while stirring and continue cooking for one minute. Remove from heat. This can be served warm or made ahead of time and brought to room temperature to serve.

French Toast

1.	Preheat the oven to 375˚F (190˚C). In an 8”x 8” container, combine eggs, milk, and cinnamon and whisk. Dip 12 slices of Challah (in a few batches) in egg/milk mixture until well-soaked. Wait about 1 minute and flip to coat.
2.	Heat a large non-stick pan with a few tablespoons of butter over medium-high heat. When butter is melted, and beginning to brown, cook the soaked pieces of Challah, a few at a time. Wipe out the pan between batches. French toast can be kept warm in a 275 °F oven while cooking the next batch.
3.	Serve Challah French Toast with butter, maple syrup, and blueberry compote.

Recipe created by Beth Jacob, courtesy of Bernstein’s Deli and Restaurant.

Tips

To make baked Bernstein’s Challa French Toast, as seen on Great Tastes of Manitoba, prepare 1 or 2 baking sheets by lining them with parchment paper or aluminum foil.
Arrange bread in a single layer on prepared pan(s).
Bake 12-15 minutes or until browned on one side; turn the bread over and bake another 12-15 minutes, until brown and puffed.