Challah French Toast w/ Rhubarb Compote

Nothing beats this fun and Jewish twist on French toast. It's full of rhubarb sweetness, mouth watering berries & finishes with a dollop of whipped cream. Challah at your girls. We loaf you!

Yields: 6 servings

Prep time: 20 min

Cook time: 20 - 30 min

For the French Toast:

6 extra-large eggs

1 1/2 cups whole milk

1 teaspoon grated orange zest

1/2 teaspoon vanilla extract

1 tablespoon honey

1/2 teaspoon kosher salt

1 large challah loaf

Unsalted butter

Vegetable oil

Fresh berries of your choice, for garnish

For the Compote:

3 large rhubarb stalks, cut into 1-inch slices

1 cup sugar

½ cup water

For the Whipped Cream:

2 tablespoons sugar

1 cup heavy whipping cream

1. Preheat the oven to 250 degrees F.

2. In a large mixing bowl, whisk the eggs, milk, zest, vanilla, honey, & salt.

3. Slice the challah in 3/4-inch thick slices. Soak challah slices in egg mixture for 5 minutes or longer, turning at least once.

4. Heat 1 tablespoon butter & 1 tablespoon oil in a large pan over medium heat. Add the soaked bread & cook for 2 to 3 minutes on each side, or until nicely browned. Repeat until all bread has been cooked.

5. In a saucepan, combine water, rhubarb, sugar & boil over medium-high heat.

6. Reduce to low and let simmer for 5 minutes, stirring occasionally until the mixture has broken down. Remove from heat and let cool.

7. Serve hot with berries, store bought whipped cream, and rhubarb compote.

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