Most people would be surprised or even shocked by the ban on using butter when making French toast. I’m not like most folks though. My father, who also has ‘allergies’ to cilantro and lamb, used to claim that the scent of butter makes him sick. Therefore, oil was used to prepare our French toast and any other sauteing activities. I’ve had French toast many times, but today I decided to try something new. And from that moment on, challah French toast with a pineapple-sage flavor was created. Hello there, world! I wish you a long and prosperous life.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ½ cup 1% milk, divided
- ¼ cup fresh pineapple sage leaves
- 1 egg, beaten
- 2 teaspoons brown sugar
- 1 splash vanilla extract
- 2 thick slices raisin challah bread
- 1 tablespoon vegetable oil, or as needed
Instructions
- Stir 1/4 milk and sage leaves together in a microwave-safe bowl. Microwave for 1 minute; cool. Strain and discard leaves and reserve ‘scented’ milk.
- Whisk remaining milk, egg, brown sugar, and vanilla extract together in a bowl. Add sage-scented milk to egg mixture and whisk.
- Soak challah bread slices in the egg mixture until saturated, about 2 minutes per side.
- Heat vegetable oil in a large skillet over medium-high heat. Cook soaked bread slices in hot oil until golden and crispy, 2 to 3 minutes per side.
- You can substitute any milk for the 1% milk.
- Feel free to use any other day-old bread. I used raisin challah but you can also use the regular variety.