We're making Challah French Toast with strawberries, sour cream and mint with Chef and Restaurateur Jaime D'Oliveira.
1 Loaf of Challah Bread
1 Pint Strawberries
6 Large Eggs
1 Quart Half and Half
1 Teaspoon Vanilla
1/4 stick Butter
1 Pint Sour Cream
1 Cup Maple Syrup
1 Bunch Mint
Preheat oven to warm.
Slice the Challah 1" thick.
Combine eggs, half and half, vanilla, and salt; whisk together.
Soak the Challah slices in the egg mixture for 10-15 minutes.
Melt the butter in a non-stick fry pan.
Fry the Challah slices until golden brown on one side and then the other.
Fry Challah in batches.
When done, place the French Toast slices on a buttered sheet pan and keep them warm in the oven
Warm the maple syrup on low heat or in the microwave.
Cut the French Toast in half; shingle the halves on a warm plate.
Garnish with a dollop of sour cream, sliced strawberries and mint chiffonade.
Drizzle with Maple Syrup.