Hey guys! On this weeks cooking show I made delicious, flaky CHALLAH french toast with a sweetened honey labne on top. It’s eggy, creamy, crunchy and has such a nice texture. There’s a few tasty surprises so keep reading and check out the ingredients.
Loaf of Challah bread (I used 6 slices)
1/4 cup heavy whipping cream
2 tbls coconut milk
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
WHAT TO DO
Butta your skillet!!!!!
Grab a mixing bowl and add the heavy whipping cream, eggs, coconut milk, cinnamon and nutmeg. Set it aside!
Go ahead and slice up the egg bread into one inch slices.
Grab two pasta bowls, one for the egg mixture and one for the panko crumbs. You want bowls with a large flat surface because the challah slices are pretty big and you’ll want the slices and the egg mixture to stay in the bowl. 🙂
Then dredge both sides in the egg mixture then straight into the panko crumbs then onto the sizzling skillet.
Make sure to brown both sides and then plate.
Scoop out the labne into a serving bowl. Drizzle a bit of honey on top and mix it all together. If the labne needs to be sweeter keep adding honey until it’s sweet enough.
Happy Eating! xo