Thick slices of Challah bread are soaked in spiced almond milk then toasted to golden perfection. Topped with a fresh blueberry and basil sauce and warm maple syrup this dish is perfect for breakfast, lunch, or dinner!
Breakfast is my favorite meal of the day.
My mom makes the best egg sandwiches (no joke). She also happens to make the best pancakes- soft, fluffy…I don’t know what her secret is. I must be missing something, because I still can’t make them like she does! …Guess it’s the special ‘moms-can-do-anything’ touch.
I also love French Toast, especially with Challah bread. *Swoon*
The best treat is when we have breakfast for dinner. I could easily eat this everyday. Of course for obvious reasons, I can’t do that while maintaining a balanced lifestyle…but that is what the weekends are for, right?
I made these last Friday and have been eagerly waiting to share this with you. I was torn between sharing it today or Friday in honor of the weekend, but I couldn’t wait any longer. Consider this recipe a head-start to your weekend plans.
I took a healthier route opting not to use cream or even milk in the batter. Instead, I used almond milk adding fresh nutmeg, a pitch of cinnamon and vanilla.
In the meantime, I prepared a fresh blueberry and basil sauce. The basil is growing wild this year, and I love incorporating basil with fruit.
It is a fresh, bright and flavorful dish. The best part is that you don’t even have to bake it!
Living the Gourmet
15 minPrep Time
20 minCook Time
35 minTotal Time
- 1 cup fresh or frozen blueberries
- 2 tablespoons chopped basil
- Zest of 1 lemon
- 1 teaspoon vanilla
- 1/4 cup white sugar
- 1 tablespoon cornstarch
- 4 slices of Challah Bread
- 3 eggs
- 3/4 cup almond milk
- 2 tablespoons butter, melted and cooled
- 1/4 cup sugar
- 1 tablespoon vanilla
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- Pinch of salt
- In a small saucepan, combine berries, basil, lemon zest, vanilla, sugar and cornstarch.
- Cover and cook down until a thick sauce comes together, stirring occasionally. About 10 minutes.
- Set aside and let cool.
- Slice Challah bread and let slices sit for 30 minutes minimum, or up to overnight to dry out.
- In a small bowl whisk together eggs, almond milk, butter, sugar, vanilla, nutmeg, cinnamon and salt.
- Arrange sliced bread in a small baking dish and pour mixture over the bread. Cover and let the bread absorb all the liquid; about 15 minutes.
- Heat a cast iron skillet or griddle pan on medium-high heat. Melt a pat of butter in the pan and cook the French Toast about 4-5 minutes on each side, until each side is golden and the edges are slightly crispy.
- Serve with Blueberry Basil Sauce, warmed maple syrup and a sprinkle of icing sugar.
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