Challah French Toast, Apricot Bacon Jam and Bourbon Creme Anglais

AuthorZoeCategory, DifficultyIntermediate
Yields10 Servings
Prep Time25 minsCook Time1 hr 15 minsTotal Time1 hr 40 mins
French Toast
 1 Challah, sliced into 1-1.5" slices
 8 Eggs
 2 tsp Cinnamon
 2 cups Milk
 ½ cup Brown Sugar
 ½ cup Flour
 1 tsp Salt
 ½ cup White Sugar
 2 tbsp Vanilla
 ½ cup Butter
Creme Anglais
 0.50 oz Bourbon
 1 cup Milk
 2 Egg Yolks
 3 tbsp White Sugar
 3 tbsp Flour
 3 tbsp Corn Starch
 1 tsp Vanilla
Creme Anglais
1

In a small saucepot, heat the milk until it is gently boiling.

2

In a bowl, mix eggs, sugar, flour and cornstarch together.

3

Using a ladle, gently add some milk to the egg mixture and whisk quickly to temper. Repeat several more times until eggs are full tempered and won't scramble in the heat.

4

Using a strainer, strain the egg mixture into the milk. Whisk over medium heat until thickened.

5

Remove the pan from the heat and fold in the vanilla and bourbon until combined. Place seran wrap flat against the creme anglais so it doesn't gain a skin as it cools.

French Toast
6

In a large bowl, mix eggs, milk, cinnamon, and brown sugar. Add the slices of challah to the mixture and let sit, covered in the refrigerator for 2-12 hours.

7

In a bowl, add the flour, salt, white sugar, and vanilla together. Cut the butter into cubes and using your hands, cut the butter into the flour mixture until crumbly.

8

Preheat the oven to 350 degrees. Grease a large deep baking dish.

9

Place down one layer of challah bread. Sprinkle with the flour mixture. Add another layer of bread and sprinkle with more of the flour mixture.

10

Bake for 45 minutes to 1 one hour.

11

Serve with warm creme anglais, bacon jam, and roasted almonds if desired.

Ingredients

French Toast
 1 Challah, sliced into 1-1.5" slices
 8 Eggs
 2 tsp Cinnamon
 2 cups Milk
 ½ cup Brown Sugar
 ½ cup Flour
 1 tsp Salt
 ½ cup White Sugar
 2 tbsp Vanilla
 ½ cup Butter
Creme Anglais
 0.50 oz Bourbon
 1 cup Milk
 2 Egg Yolks
 3 tbsp White Sugar
 3 tbsp Flour
 3 tbsp Corn Starch
 1 tsp Vanilla

Directions

Creme Anglais
1

In a small saucepot, heat the milk until it is gently boiling.

2

In a bowl, mix eggs, sugar, flour and cornstarch together.

3

Using a ladle, gently add some milk to the egg mixture and whisk quickly to temper. Repeat several more times until eggs are full tempered and won't scramble in the heat.

4

Using a strainer, strain the egg mixture into the milk. Whisk over medium heat until thickened.

5

Remove the pan from the heat and fold in the vanilla and bourbon until combined. Place seran wrap flat against the creme anglais so it doesn't gain a skin as it cools.

French Toast
6

In a large bowl, mix eggs, milk, cinnamon, and brown sugar. Add the slices of challah to the mixture and let sit, covered in the refrigerator for 2-12 hours.

7

In a bowl, add the flour, salt, white sugar, and vanilla together. Cut the butter into cubes and using your hands, cut the butter into the flour mixture until crumbly.

8

Preheat the oven to 350 degrees. Grease a large deep baking dish.

9

Place down one layer of challah bread. Sprinkle with the flour mixture. Add another layer of bread and sprinkle with more of the flour mixture.

10

Bake for 45 minutes to 1 one hour.

11

Serve with warm creme anglais, bacon jam, and roasted almonds if desired.

Challah French Toast, Apricot Bacon Jam and Bourbon Creme Anglais
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