Chuck's Molasses French Toast Recipe - Allrecipes.com
Chuck's Molasses French Toast Recipe
  • READY IN 25 mins

Chuck's Molasses French Toast

Recipe by  

"The molasses in the batter gives this version of the classic breakfast food a caramel coating that is quite delicious. This one also proves to be a great way to use up the left over Challah from Shabbat on a Saturday morning. "

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    25 mins

Directions

  1. Beat together the eggs, molasses, cream, vanilla, ginger, and cinnamon in a bowl until smooth. Dip the challah slices in the batter until coated on all sides.
  2. Melt half of the butter in a large skillet over medium heat. Place half of the challah slices into the pan, and cook until golden brown on each side, about 3 minutes per side. Repeat with remaining butter and challah slices.
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Reviews More Reviews

Most Helpful Positive Review
Jan 27, 2011

I would give this 5 stars with a lot more spices. Although it has molasses we still needed nutmeg and more cinnamon with some clove. YUM! Also we used Almond milk instead of heavy cream. Our new favorite french toast recipe for sure.

 
Most Helpful Critical Review
Mar 31, 2011

as is, this was just so-so for us. i think next time we'll try the other reviewers suggestions and increase the spices.

 

31 Ratings

Nov 27, 2009

The flavoring of the molasses is subtle and is quite delicious. I sprinkled in a lot more cinnamon than the recipe called for.

 
Dec 01, 2010

Even though I healthied this up by using whole wheat bread and milk in place of the cream I though this was fantastic. I was a little heavier with my spices but it's the molasses that really makes this dish. It adds such depth. Great recipe.

 
Oct 13, 2010

This recipe is so good! I made it at a family camp out with the boy scouts. I whipped up the custard the night before at home and put it in the cooler. All we had was Shop n Save white bread but it was oh so tasty and it had rave reviews from the scouts and leaders! Will definitely be making this again!

 
Nov 10, 2010

I made several adjustments to the recipe and the result was what I call the perfect french toast. I used 2 tbsp of molasses. I whisked in about 3 tbsp of flour and 2 tbsp of sugar into the egg/milk mixture. I did not have cream so I used milk and still got good results. I also put in a small pinch of salt. I read that putting flour into the milk mixture will help the bread to get crispier and it did!! Also, use lots of butter in your pan which helps the bread to get a crispier coating. The result is a french toast with a nice crispy brown outside and the inside had a nice combination of a bread / custard-like texture. I do not like french toast that has a heavy custard texture on the inside!! The flavor has a nice balance of sweet and somewhat savory with the ginger/salt combination. Oh and I also added a dash of nutmeg as I do to most things that I bake.

 
Sep 13, 2010

Excellent! I did choose to add extra ginger and cinnamon like other reviewers. And I only had thick butt ends of cinnamon raisin bread, which I believe made it even better! Mmm. This recipe is definitely worth a bookmark!

 
Jun 05, 2011

HUGE hit with all of us. We absolutely loved this. I don't keep challah bread on hand so I used the whole wheat I had at home. Also, because I did not have heavy cream, I used fat free evaporated milk because it's good at mimicking the thickness and richness of cream. I doubled this recipe (we're big on french toast in this house--my husband and kids can eat almost a whole loaf in one sitting) and I was a little more liberal with the spices. I served this with my homemade maple-vanilla syrup and we all just loved this french toast. This might be my new go-to recipe to make french toast from now on. NOTE: I did not use the butter to cook the french toast. I used my huge countertop grill which is VERY non-stick, so the butter was unnecessary. We spread it on the hot french toast after. ;)

 

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Nutrition

  • Calories
  • 669 kcal
  • 33%
  • Carbohydrates
  • 85.1 g
  • 27%
  • Cholesterol
  • 270 mg
  • 90%
  • Fat
  • 27.9 g
  • 43%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 19.9 g
  • 40%
  • Sodium
  • 900 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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