Chuck's Molasses French Toast


"The molasses in the batter give 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. Some of the quantities are ballpark figures; I've never actually measured them out."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


0 servings
Serving size has been adjusted!
Original recipe yields 6 servings

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Slice challah thickly into 1 to 1-1/2 inch slices and set aside.
  2. In a large mixing bowl, whisk the eggs as you would to make an omelet.
  3. Split each vanilla bean in half legnthwise, scrape out the seeds, and add them to the eggs.
  4. Add cinnamon, ginger, cream, and molasses to eggs and whisk until mixed evenly.
  5. If desired, pour egg mixture into a casserole dish for the next step.
  6. Dredge slices of challah through egg mixture just before cooking.
  7. In a griddle or large frying pan on medium heat, add 2 Tbsp of butter.
  8. Fry the dredged slices of challah about 3 minutes each side or until golden brown.
  9. enjoy!


Read all reviews 0

Other stories that may interest you