Description
Challah French toast battered in sweetened condensed milk and dusted with cocoa espresso powder.
Ingredients
- 3 whole Eggs
- ¾ cups Whole Milk
- ¼ cups Canned Sweetened Condensed Milk
- 3 Tablespoons Strong Brewed Coffee
- 1 pinch Kosher Salt
- 6 Tablespoons Unsalted Butter
- 1 loaf Challah Bread, Cut Into 12 Slices
- ¼ cups Powdered Sugar
- 2 Tablespoons Unsweetened Cocoa Powder
- 1 teaspoon Instant Espresso Powder
- ½ cups Pure Maple Syrup, For Drizzling
Preparation
Whisk together the eggs, milk, condensed milk, coffee, and salt in a large shallow dish.
Melt 2 tablespoons of butter on a large griddle over medium heat. Working in batches, dip the bread slices into the custard and turn to coat. Add some of the slices onto the griddle, leaving space between them. Cook the bread slices for 3 to 4 minutes per side, until golden brown. Remove cooked toast to a plate and continue cooking the rest, adding more butter as needed.
Combine the powdered sugar, cocoa powder, and espresso powder in a small bowl. Dust the French toast with the powdered sugar mixture and serve with maple syrup for drizzling.
