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Challah French Toast with Strawberry Syrup

A white plate with 2 pieces of challah French toast covered with fresh strawberries, icing sugar and being drizzled with strawberry syrup.
Challah is a braided egg bread well suited to this dish, but sourdough, French bread, or brioche is a good substitute, if need be. Strawberry syrup is the crowning touch to an already gorgeous dish.
Cynthia Graubart

Prep 15 mins
Cook 45 mins
Total 1 hr
Breakfast
American
8 servings
368 kcal

Ingredients 

For the strawberry syrup

  • 1 pound fresh strawberries hulled and sliced
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/3 cup (3 1/2 oz) light corn syrup
  • Juice of 1/2 lemon
  • Pinch of salt

For the challah French toast

  • 8 large eggs
  • 4 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 3 tablespoons brown sugar light or dark, firmly packed
  • 1/2 cup whole milk
  • 1 tablespoon vanilla extract
  • 1/2 stick (4 tablespoons | 2 oz) butter salted or unsalted
  • 8 slices challah bread or substitute with sourdough, French, or brioche, sliced 3/4 inch (19 mm) thick
  • Confectioners’ sugar for serving
  • 1 1/2 cups (6 1/2 oz) fresh strawberries hulled and sliced

Directions 

Make the strawberry syrup

  • In a medium saucepan over high heat, bring the strawberries, water, sugar, corn syrup, lemon juice, and salt to a boil. Reduce heat if required to prevent boil-over. Cook until thickened, stirring occasionally, 15 to 20 minutes. Remove from heat.
  • Place a metal sieve over a glass or metal bowl. Strain strawberry mixture, using the back of a spoon, press the solids against the sieve to release all the liquid. Discard solids or save them for another use. Cool syrup, and store in the refrigerator for up to 1 week.

    TESTER TIP: Strawberry solids can be used as a compote on the French toast or mixed with yogurt for a sweet treat. Leftover syrup is delicious as a topping for vanilla ice cream or can be used to flavor carbonated water!

Make the challah French toast

  • Preheat oven to 200°F (95°C). Line a rimmed baking sheet with parchment paper.
  • In a large, wide bowl, combine eggs, cinnamon, allspice, nutmeg, and brown sugar, whisk until well incorporated. Stir in milk and vanilla.
  • Heat a large skillet over medium-low heat. Add 1 tablespoon of butter. Dip two bread slices in egg batter and let soak until completely coated and some of the egg custard is absorbed, about 30 seconds. Add to hot skillet and cook until crisp and brown, 3 to 4 minutes. Turn and cook on the second side, until crisp and brown, 2 to 3 minutes more. As the slices are cooked, move them to the prepared baking sheet and keep warm in the oven. Repeat with remaining butter and bread slices.
  • Sprinkle slices with confectioners’ sugar, top with strawberry slices, and drizzle with strawberry syrup. Serve warm, with a side of bacon if desired.