Challllah! Cardamom Challah French Toast with Tahini Syrup and Halva is next level brunch.
Are you drooling yet? Well, wipe off your keyboard then. Challah French toast for breakfast- or brunch- is way easier than you would think to make, you can totally make this on a weekday. Impress your boo, or treat yourself. Since I’ve been dating my boyfriend (7 months now! Woo hoo!) it’s been fun cooking for two. Many people comment that it must be awesome to date me (spoiler: it is) because of all the tasty homecooked meals. But the truth is that he cooks for me way more than I cook for him. I know! He makes a mean Asian chicken lettuce wrap, chicken broccoli stir fry, and even made me a Funfetti cake! Totally a keeper, right?But I do often make breakfast, which is usually scrambled eggs, veggies, and a meat of some sort. And lots of coffee. Scrambled eggs are way underrated, the secret is cooking over low heat for light and fluffy eggs. And butter. Butter is the secret to everything. But if you really want to impress, this French toast is itttt.Challah French Toast on its own is awesome, but even better with a hint of cardamom and topped with a tahini syrup and real halva pieces!! Wouldn’t it make your morning if someone brought you this breakfast in bed?? (Kate Spade challah knife here)
Cardamom Challah French Toast with Tahini Syrup and Halva
- 1/4 cup maple or date syrup
- 1 tablespoon tahini
- 4 eggs
- 1/2 cup milk dairy free works too
- 1/2 teaspoon vanilla
- 1/2 teaspoon ground cardamom
- 6 slices stale/day-old challah sliced 3/4 inch thick
- 2 tablespoons butter
- 1/4 cup crumbled halva
- 2 tablespoons mint as a chiffonade or minced
- 1/4 cup pomegranate arils
- To make the tahini syrup, mix the maple or date syrup with tahini. Add a little water if you need to thin it out. The maple syrup will be sweeter than the date syrup. Up to you!
- In a large bowl, whisk together eggs, milk, vanilla, and cardamom until combined. If you want it sweeter, add a little white or brown sugar or honey
- Take one piece of challah at a time and soak in the mixture on both sides.
- Heat a large saute pan over medium heat and melt 1 tablespoon of the butter.
- Add the challah, two pieces at a time and cook two minutes per side, until browned.
- Repeat with remaining challah pieces.
- Serve warm with tahini syrup, halva, mint and pomerganate arils. Enjoy!