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Cardamom Challah French Toast

Cardamom Challah French Toast with Tahini Syrup and Halva

Amy Kritzer
Challllah! Cardamom Challah French Toast with Tahini Syrup and Halva is next level brunch.
5 from 2 votes
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Breakfast
Cuisine Israeli
Servings 6 slices


  • 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!
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