Description
Golden challah bread french toast coated with crunchy crushed cashews, and punctuated with a sweet tart cherry compote on top.
Ingredients
Units
Scale
- 1 loaf Challah, sliced into 1 1/2″ slices
- 5–6 Eggs, whisked
- 1/3 cup Milk
- 1 tsp Vanilla
- 1 tsp Cinnamon, divided
- 1/8 tsp Nutmeg
- 2 Tbsp Sugar
- 2 cups Cherries, pitted
- 3 Tbsp Agave Syrup or Sugar
- 1/3 cup Crushed Cashews
Instructions
- In a food processor, add cherries, agave or sugar and ½ of the cinnamon. Pulse to combine, until cherries have become small pieces. Set aside for topping.
- Heat skillet or griddle over medium heat until hot. Spray with non stick cooking spray.
- In a shallow baking dish or pie pan, whisk together eggs, milk vanilla, ½ of cinnamon, nutmeg and sugar. Whisk together until sugar dissolves.
- Dredge sliced challah bread, completely coating in the egg wash. Lay onto griddle and fry until dark golden brown.
- Just before flipping, sprinkle and lightly press crushed cashews into the top of the uncooked french toast. Gently flip the french toast and continue to cook until the toast cooks through and turns golden brown.
- Remove from griddle and plate. Top with cherry compote and serve immediately.
Notes
Inspired by Irving Street Kitchen French Toast