Challah French Toast With Berry Sauce  

Sunday, June 21, 2009


3 large eggs
1/4 teaspoon salt
1 cup whole milk
1 teaspoon sugar
1 tablespoon fresh lemon juice
3 cups mixed berries such as blackberries, raspberries, and blueberries
1 (1 pound) challah loaf, cut crosswise into 1/2-inch-thick slices (not including end pieces)
3 1/2 tablespoons unsalted butter
1/3 cup sugar
Garnish: confectioners sugar for dusting


1. Prepare French toast: Preheat oven to 350 degrees F
2. Whisk together eggs, milk, sugar, and salt until blended. Pour into a large baking pan and soak bread slices in 1 layer, turning once, 8 minutes.
3. Prepare berry sauce while bread is soaking: Puree 1 1/2 cups berries with sugar and lemon juice in a blender. If you want to eliminate seeds, force puree through a very fine sieve into a bowl. Transfer to a serving bowl and fold in remaining berries.
4. Cook French toast: Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet or griddle over moderately high heat until foam subsides. Transfer 4 soaked bread slices to skillet with a slotted spatula and cook until golden brown, about 1 minute on each side. Cook remaining bread in 2 batches, adding more butter as needed. Transfer slices as cooked to a large shallow baking pan (using a clean spatula) and, when all are browned, bake in middle of oven until hot, about 5 minutes.
5. Serve French toast with berry sauce.

Calories: 624 kcal
Protein: 18 g
Carbohydrates: 86 g
Dietary Fiber: 8 g
Sugars: 27 g
Fat: 23 g

Servings: 4

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