📝 About This Recipe
This exquisite Pareve French toast reimagines the classic breakfast indulgence using a clever water-based custard that highlights the natural sweetness of egg-rich Challah. By omitting dairy, we allow the aromatic notes of pure vanilla bean and warm cinnamon to shine through, creating a light yet decadent texture. It is the perfect elegant conclusion to a festive meal or a standout brunch centerpiece that adheres to kosher dietary laws without sacrificing a drop of flavor.
🥗 Ingredients
The Custard Base
- 4 Large eggs (at room temperature)
- 1 cup Filtered water (lukewarm)
- 3 tablespoons Granulated sugar
- 1 tablespoon Pure vanilla extract (high quality)
- 1 teaspoon Ground cinnamon (freshly ground preferred)
- 1/4 teaspoon Ground nutmeg (optional but recommended)
- 1/4 teaspoon Fine sea salt (to balance the sweetness)
The Bread
- 1 loaf Challah bread (stale or day-old, cut into 1-inch thick slices)
For Frying
- 3-4 tablespoons Neutral oil (grapeseed or vegetable oil)
- 2 tablespoons Pareve margarine (for a buttery flavor and golden crust)
Toppings and Garnish
- 1/2 cup Pure maple syrup (warmed)
- 1 cup Fresh berries (strawberries or blueberries)
- 2 tablespoons Powdered sugar (for dusting)
👨🍳 Instructions
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1
Slice your Challah loaf into thick, 1-inch slices. If the bread is fresh, lay the slices out on a wire rack for 30 minutes to dry out slightly; this prevents the toast from becoming soggy.
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2
In a large, shallow bowl or baking dish, whisk the 4 eggs vigorously until the yolks and whites are completely combined and no streaks remain.
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3
Slowly pour the lukewarm filtered water into the eggs while whisking constantly to create a smooth, emulsified liquid.
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4
Add the granulated sugar, vanilla extract, cinnamon, nutmeg, and sea salt. Whisk until the sugar has dissolved and the spices are evenly distributed.
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5
Preheat your oven to 250°F (120°C). Place a wire rack over a baking sheet and set it inside the oven; this will keep the finished slices warm and crisp while you cook the remaining batches.
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6
Place a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of oil and 1 tablespoon of pareve margarine, swirling to coat the pan as the margarine melts and begins to bubble.
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7
Submerge 2-3 slices of Challah into the custard. Let them soak for about 20-30 seconds per side. The bread should be saturated but not falling apart.
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8
Lift the bread slices from the custard, allowing any excess liquid to drip back into the bowl, and carefully place them into the hot skillet.
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9
Cook for 3-4 minutes on the first side. Do not move them prematurely; wait until the edges look dry and the bottom is a deep golden brown.
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10
Flip the slices using a wide spatula. Cook for another 3 minutes on the second side until puffed and golden.
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11
Transfer the cooked French toast to the wire rack in the preheated oven. Wipe the skillet clean with a paper towel and repeat the process with the remaining oil, margarine, and bread.
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12
Once all slices are cooked, remove them from the oven. Arrange on warmed plates, dusting generously with powdered sugar through a fine-mesh sieve.
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13
Top with fresh berries and a drizzle of warm maple syrup before serving immediately.
💡 Chef's Tips
Always use day-old bread; fresh bread contains too much moisture and will collapse when soaked in water-based custard. Whisk the custard occasionally between batches as the cinnamon tends to settle at the bottom of the dish. If you find the water-based custard too thin, you can whisk in 1 teaspoon of cornstarch to add a bit more body to the mixture. Control your heat carefully; if the pan is too hot, the outside will burn before the custard inside the thick bread has set. For an extra crunch, sprinkle a little extra sugar directly onto the bread while it is in the pan just before the final flip to caramelize the surface.
🍽️ Serving Suggestions
Serve alongside a glass of freshly squeezed orange juice or a hot cup of black coffee to cut through the sweetness. Pair with a side of crispy beef bacon or vegetarian breakfast sausage for a salty-sweet contrast. Top with toasted almond slivers or crushed walnuts for an added layer of texture. For a true dessert experience, add a dollop of non-dairy whipped topping or a scoop of dairy-free vanilla bean ice cream. A side of fruit salad tossed in a light mint and lime dressing provides a refreshing balance to the warm toast.