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- 2 eggs
- 1/3 cup buttermilk
- 1 tablespoon tahini
- 1 splash vanilla extract
- 1 pinch salt
- 1 cup flaky cereal, crushed
- 1/4 cup shredded unsweetened coconut
- 1/4 cup sesame seeds
- 4 thick slices challah (1/2- to 3/4-inch thick)
- Butter, as needed for frying
- Zest of 1 lemon, for garnishing (optional)
- Fresh fruit, for serving (optional)
- In a large shallow bowl, whisk together eggs, buttermilk, tahini, and vanilla extract.
- In a separate shallow bowl, mix together crushed cereal, coconut, and sesame seeds.
- In a heavy skillet over medium heat, melt about 2 tablespoons of butter, or enough to generously coat the bottom of the pan.
- Meanwhile, working with one or two bread slices at a time, dip into the liquid ingredients (both sides), then into the dry ingredients (both sides), pressing with your fingers or a spoon so that the dry stuff sticks. Repeat this process (a double dip!).
- Fry the pieces over medium heat: You don't want to get the pan too hot or the seeds and coconut shreds will burn. Once the bottom side is golden-brown and delicious looking, flip and cook the other side.
- Repeat with all pieces of bread.
- To serve, shower with lemon zest and top with fresh fruit.