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Why You'll Love This Recipe
This dish combines the rich, custardy texture of French toast with the sweet, fragrant notes of pineapple sage. Using challah bread adds a soft, slightly sweet base that soaks up the egg mixture beautifully. It’s a comforting breakfast with a unique twist that feels both fresh and indulgent.
Chef's Cooking Tips
- Use slightly stale challah for better absorption without falling apart.
- Whisk the eggs and milk mixture thoroughly for a smooth custard.
- Lightly oil or butter the pan to get a golden, crispy crust without burning.
- Whisk the eggs and milk mixture thoroughly for a smooth custard.
- Lightly oil or butter the pan to get a golden, crispy crust without burning.
Directions
Stir 1/4 cup of milk with the sage leaves in a microwave-safe bowl. Pop it in the microwave for about a minute, then let it cool. Once it’s cool, strain out the leaves and save the flavored milk. In another bowl, whisk together the rest of the milk, the egg, brown sugar, and vanilla. Pour in the sage-infused milk and give it all a good whisk until combined. Dip each slice of challah into the mixture, letting it soak up the custard for about two minutes on each side. Heat some vegetable oil in a large skillet over medium-high heat, then cook the soaked bread slices until they’re golden and crispy, about 2 to 3 minutes per side. Serve warm and enjoy!
Best Foods To Serve With This
Serve with a drizzle of maple syrup or honey to enhance the natural sweetness. Fresh pineapple slices or a sprinkle of powdered sugar work well as toppings. Pair with a cup of strong coffee or a light herbal tea for a balanced morning meal.
Storage Advice
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a toaster oven or on a skillet to keep the outside crisp. Avoid microwaving, as it can make the bread soggy.
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