Updated: Sep 24, 2020
This is such a delicious brunch recipe. In my opinion if you are going to do french toast then do it right! This is a combination of a couple of my other recipes, challah bread and peach jam. Treat yourself to this recipe you wont regret it.
3 thick slices challah bread, see blog recipe
3 Tbsp peach jam, see blog recipe
1/4 cup almond milk
1/8 tsp cinnamon
1/8 tsp salt
1 tsp vanilla
2 Tbsp pecans, toasted & chopped
icing sugar, garnish
Preheat oven to 350˚F.
Whist together eggs, milk, cinnamon, salt and vanilla. Set aside in square baking dish, or something with a large surface area.
Take slices of challah bread and along the bottom cut a slit about 3/4 deep. You can use your fingers to carefully open. Do this very carefully so you don't poke through the surface of the bread. Stuff each slice of challah with 1 Tbsp peach jam. Lightly press closed.
Heat small amount of oil in a frying pan. Meanwhile place each piece of stuffed bread into egg wash mixture and coat all sides.
Once pan is warm place stuffed toast into pan. Sear until golden brown about 2-3 minutes. Flip and place in oven for 5 minutes or until heated through and other side is golden brown. Cut each portion in half and serve 3 halves per plate. Garnish with walnuts and small dusting of icing sugar.
This recipe was made with fresh challah bread (click photo for recipe) If you still want to try this recipe but are not in a baking mood this would also work well with a store bought brioche loaf or challah bread. I would highly recommend trying it with the homemade challah recipe though.
The bread is stuffed with peach jam (click photo for recipe link) If you would like to make this recipe but are not into making the jam recipe (even though I think you should try with the peach jam recipe!) You could try stuffing with fresh diced peaches. You get a different end result though.