Captain of my Toast
Challah Bread French Toast with Rose Water Syrup
I'll admit I am a sucker for hearty, delicious breakfast items. I'll also admit that I almost never make breakfast other than throwing a ton of fruits and some protein powder in a blender as I run out the door to get to the kitchen. But lately I've had the time and been making some classics with my own twist and of course, plant friendly.
Chef's tips: Try to go with a dense bread like a brioche or challah from your grocery stores bakery section and most IMPORTANTLY let it sit out the night before you use it for this french toast recipe. Day old bread is PERFECT for soaking up the custard mix that makes french toast while ensuring the toast is crisp on the outside and fluffy on the inside.
Now I made my own syrup but of course you can go with maple syrup or agave if you like or just don't want to bother with the rose water syrup. The Lebanese in me just wanted to give it a whirl
Rose Water Syrup:
1 1/2 cups sugar (I used raw cane sugar but regular granulated sugar)
1 cup water
1 tbsp lemon juice
1 tsp rose water
1. Place all ingredients, except rose water, in a small pot over medium heat
2. Bring sugar, water, lemon juice to a slow rolling boil for 7-10 min or until sugar is dissolved
3. When sugar is fully dissolved remove the pot from the heat and add in the rose water and stir
4. Let cool to room temperature before using
Challah Bread French Toast with Rose Water Syrup:
total time: 20 min
prep time: 10 min
cook time: 10 min
day old challah bread, three quarter cut slices
1 12oz silken tofu
1/4 cup almond milk (or any non flavored plant milk)
1 tbsp sugar
1 tsp ground cinnamon
1/2 tsp vanilla extract
1/4 tsp ground nutmeg
3 tbsp butter ( I love using earth balance butter)
optional rose water syrup (recipe above) or an agave or maple syrup to finish
In a blender add in the tofu, milk, sugar,and spices until well combined.
Place a non-stick pan over medium heat and add butter.
Take your "custard" like mixture and pour in a medium sized tray or rectangle container.
When your pan is hot, take your bread slices and LIGHTLY dab them on both sides into the mixture and add to the heated pan (you DO NOT want to soak your bread in the mixture because you will end up with soggy pan seared bread and no champions would eat the for breakfast)
Cook for 2-3 min on each side, until golden brown.
Plate and cover in syrup of choice or the rose water syrup
optional toppings: powdered sugar, fresh fruit, candied nuts, or a compote
Hope you enjoy this breakfast classic with a slight twist and if you give it a try, take a snap, and tag me on IG @chefrorosworld so I can share!