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Parve
Easy
30 Minutes
Diets 
I absolutely love simcha-style French toast. I’ll skip the omelet station, pass over the fresh juice, and go straight to the buttery, syrup drenched French toast! My at-home version is less decadent, but still hits the spot. I use Gefen almond milk to keep it dairy free, and swap the white sugar for orange and maple. This freeze-able recipe is the perfect way to use up extra challah!
4 large eggs
1/4 cup Gefen Maple Syrup
zest and juice of 1 orange (1/4 cup juice)
1/2 teaspoon kosher salt
1 teaspoon Gefen Cinnamon
2 cups Gefen Almond Milk or oat milk
1 braided egg challah loaf, approximately 1 pound
avocado oil cooking spray
fresh berries
orange wedges
additional Gefen Maple Syrup
In a large mixing bowl, whisk the eggs until frothy. Add all remaining ingredients, except milk, and whisk until incorporated. Slowly pour in milk, while continuing to mix. Once custard is combined, pour into a 9×13-inch baking dish. Set aside and prepare the bread.
Slice the challah loaf into one-inch-thick slices.
Lightly spray a 12-inch skillet with cooking spray and set over a medium-low flame.
Dip a slice of challah into custard, allow to sit for 10 seconds, flip and soak another 10 seconds. Lift bread out of the custard and allow excess to drip off. Fry two to three minutes per side, until golden brown. Transfer cooked French toast to a serving platter. Repeat until all bread slices are cooked.
Garnish and serve immediately or keep warm on a baking sheet lined with Gefen Parchment in a 200-degree-Fahrenheit oven.
Sponsored by Gefen
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