Challah bread
-
RecipeOvernight French Toast Muffins
A true crowd pleaser, this dish offers the best of two breakfast favorites: the classic flavor of French toast packaged in the easy grab-and-go shape of muffins. Since the preparation…
-
RecipeChallah Toasts with Dill Cheese, Fennel, and Smoked Salmon
These canapés are like Sunday brunch meets the Jewish holidays. Use a mandoline, if you have one, to shave the fennel into super thin curls. If not, a sharp chef’s…
-
RecipeCrunchy French Toast with Maple-Bourbon Butter
French toast with maple syrup is delicious but ordinary. Save it for the kids. This French toast gets dipped in a rich maple batter, coated in crispy cornflakes, and slathered…
-
RecipeEggs Federer
Named after Swiss tennis player Roger Federer, this play on eggs Benedict features poached eggs on toast topped with Swiss chard and Swiss cheese.
-
RecipeFarmhouse French Toast with Backyard Berry Syrup
Challah bread soaked in a tasty custard and griddled to order is sprinkled with cinnamon sugar and drizzled with a warm syrup of lightly cooked black raspberries, blueberries and strawberries.…
-
RecipeBaked Apricot French Toast with Crunchy Corn Flake Streusel
An overnight soak in apricot-almond custard creates a meltingly soft, creamy interior for this baked French toast dish, while the corn flake crumb topping offers a crisp contrast. This recipe…
-
RecipeSpiced Pumpkin Bread Pudding
The simplicity of this one-bowl dessert belies how satisfying it is. Serve it slightly warm or at room temperature with whipped cream and graciously accept all the compliments that come…
-
RecipeCinnamon Brioche “French Toast” Skewers
This kid-friendly recipe is standard egg-dipped French toast, but the slices of brioche are cut into long rectangles and skewered on cinnamon sticks, so the overall effect is of French-toast-on-a-stick.
-
RecipeBeef Burgers with Blue Cheese and Caramelized Onions
Salty blue cheese, sweet onions, and juicy beef are a classic and addictive combination. Cooking the onions is the most time-consuming part of this recipe, but be patient: It’s worth…
