Growing up, I could not resist a good French toast whenever we went out for breakfast. Its sort of the best of both worlds in my opinion, eggs, bread, and something sweet.
However, in college, weekend breakfasts served a different purpose and I strayed from my beloved French toast for anything with cheese.
But there is still a soft spot in my heart for French toast. This recipe is topped with all the delicious fruit winter has to offer. If you ask me, this French toast is the perfect breakfast for dinner meal. It’s basically dinner and dessert in one!
Challah French Toast with Persimmon and Pear
- 2 Hayicha persimmons
- 2 tbsp water
- 4 slices challah
- 2 eggs
- 1/4 cup milk
- Cooking Spray
- 1 pear
- 1/4 cup pomegranate arils
- maple syrup
Scoop out the flesh of the persimmons and add them to a small pot and add the water. Let the persimmon break down on medium heat. Cook on medium to low heat for about 15 minutes.
Meanwhile, slice challah into 4 thick slices.
Whisk the two eggs and milk together.
Spray a large skillet with Cooking Spray.
Dunk the challah is the egg mixture and place in the skillet. Cook for 5-8 minutes on each side until crispy.
When the challah is done add more cooking spray to the skillet.
Slice the pear in half and then in thin slices.
Place the pears in the skillet and sprinkle with cinnamon. Cook on each side for a few minutes until the pears begin to caramelize.
Assemble the dish by plating the French toast. Top the French toast with the persimmon sauce, sautéed pears, and then top with pomegranates.
Serve with butter or maple syrup if you wish,
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