- 1/2 cup 1% milk, divided
- 1/4 cup fresh pineapple sage leaves
- 1 egg, beaten
- 2 teaspoons brown sugar
- 1 splash vanilla extract
- 2 thick slices raisin challah bread
- 1 tablespoon vegetable oil, or as needed
- 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.
- Whisk remaining milk, egg, brown sugar, and vanilla extract together in a bowl. Add sage-scented milk to egg mixture and whisk.
- Soak challah bread slices in the egg mixture until saturated, about 2 minutes per side.
- 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.
05/24/2018
recipepes.com
Pineapple Sage-Scented Challah French Toast, recipe
PT15M
PT1H
5
455 calories
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