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Author Notes: Challah French toast battered in sweetened condensed milk and dusted with cocoa espresso powder. —Riley Wofford
- 3 large eggs
- 3/4 cup whole milk
- 1/4 cup sweetened condensed milk
- 3 tablespoons strong brewed coffee
- Pinch of kosher salt
- 6 tablespoons unsalted butter
- 1 (1 pound) loaf challah bread, cut into 12 slices
- 1/4 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- Pure maple syrup, for drizzling
- Whisk together the eggs, milk, condensed milk, coffee, and salt in a large shallow dish.
- Melt 2 tablespoons of butter on a large griddle over medium heat. Working in batches, dip the bread slices into the custard and turn to coat. Cook the bread slices for 3 to 4 minutes per side, until golden brown, adding more butter as needed.
- Combine the powdered sugar, cocoa powder, and espresso powder in a small bowl. Dust the French toast with the powdered sugar mixture and serve with maple syrup for drizzling.
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