French toast challah with maple syrup and blueberries

French toast challah with maple syrup and blueberries

By
From
Cooking from the Heart
Serves
1-2
Photographer
Mark Roper

Ingredients

Quantity Ingredient
2 eggs
1 teaspoon ground cinnamon
50ml milk
1 tablespoon icing sugar, plus extra for dusting
3 slices challah, each about 3 cm thick
2 knobs butter
1 tablespoon olive oil
80-100ml canadian maple syrup
1 cup fresh blueberries

Method

  1. Whisk the eggs, cinnamon, milk and icing sugar in a bowl until well combined.
  2. Soak the challah on both sides in the egg mixture.
  3. Heat the butter and oil in a frying pan over medium heat. Add the challah and fry, turning once, until golden brown on both sides.
  4. Transfer to a plate and drizzle with maple syrup. Scatter the blueberries over, dust with extra icing sugar and serve warm.
Tags:
Jewish
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