Challa French Toast With Bacon Maple Butter
- *** FOR THE TOAST
- 1 loaf of egg Challa - sliced into 1-inch slices
- 5 large Eggs
- 1 cup whole Milk
- 2 tbsp cold unsalted Butter - diced
- *** FOR THE BACON MAPLE BUTTER
- ¼ pound Bacon - cut in large dice
- 1 cup real Maple Syrup
- ½ pound cold unsalted Butter - diced
- Powder Sugar for dusting
For the toast: Preheat the oven to 200° degrees Fahrenheit
In a large bowl, combine the eggs and milk. Melt 1 tablespoon of butter in a large non-stick pan over low heat.
Dip the bread slices in the egg mixture, and cook until golden brown on both sides. Repeat with the remaining 1 tablespoon of butter and bread slices until all are cooked. Place in the oven to keep warm.
For the butter: In a small pot, render the diced bacon until just crispy. Add the maple syrup.
When it starts to bubble, remove from heat and add the ½ pound of butter. Stir until it’s fully melted and combined, and pour over French toast. Dust with a little powder sugar and serve immediately
Magic Paring: Thorton Brut Reserve
Recipe by owner, chef Timothy Abell of Flatirontruck, the best breakfast experience in Los Angeles!
Photo by Lesley Bella The Public Kitchen