Author Notes
Challah French toast battered in sweetened condensed milk and dusted with cocoa espresso powder. —Riley Wofford
Ingredients
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3
large eggs
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3/4 cup
whole milk
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1/4 cup
sweetened condensed milk
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3 tablespoons
strong brewed coffee
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Pinch of kosher salt
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6 tablespoons
unsalted butter
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1
(1 pound) loaf challah bread, cut into 12 slices
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1/4 cup
powdered sugar
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2 tablespoons
unsweetened cocoa powder
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1 teaspoon
instant espresso powder
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Pure maple syrup, for drizzling
Directions
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Whisk together the eggs, milk, condensed milk, coffee, and salt in a large shallow dish.
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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.
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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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