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Lior Lev Sercarz
4- 6 slices of challah
1 cup almond milk (or milk or oat milk)
1/2 tsp vanilla extract (optional)
Butter (I prefer salted)
Whisk the egg with the ground cinnamon and add the almond milk. Soak the challah slices for a few minutes on both sides.
Melt some butter in a pan and cook the challah for about 2 minutes on each sides till they get a nice golden brown color.
Drizzle some maple syrup all around and glaze both sides of the French toast. Enjoy!
Recipe and food photo © Lior Lev Sercarz