Pineapple Sage-Scented Challah French Toast

Pineapple Sage-Scented Challah French Toast

Snacking in the Kitchen

"To most people, the ban of butter in French toast preparation might come as a surprise or even shock. But I'm not most people. I grew up with a father who is 'allergic' to the smell of butter (his other 'allergies' include cilantro and lamb). As such, our French toast, along with any other sauteing endeavors, were prepared using oil. I've had French toast numerous times and wanted try a different approach today. And that is when pineapple sage-scented challah French toast was born. Welcome to the world! I hope you have a long, successful life."
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Ingredients

20 m servings 390 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 390 kcal
  • 20%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 53.7g
  • 17%
  • Protein:
  • 11.1 g
  • 22%
  • Cholesterol:
  • 118 mg
  • 39%
  • Sodium:
  • 388 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Stir 1/4 milk and sage leaves together in a microwave-safe bowl. Microwave for 1 minute; cool. Strain and discard leaves and reserve 'scented' milk.
  2. Whisk remaining milk, egg, brown sugar, and vanilla extract together in a bowl. Add sage-scented milk to egg mixture and whisk.
  3. Soak challah bread slices in the egg mixture until saturated, about 2 minutes per side.
  4. Heat vegetable oil in a large skillet over medium-high heat. Cook soaked bread slices in hot oil until golden and crispy, 2 to 3 minutes per side.

Footnotes

  • Cook's Note:
  • You can substitute any milk for the 1% milk.
  • Feel free to use any other day-old bread. I used raisin challah but you can also use the regular variety.

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