Sweet Sunday Morning S’mores (optional) with Challah French Toast
By Naomi Elberg — @naomi_tgis
3 (6.5 oz) balls of challah dough (use your favorite recipe or check out my Instagram page for a variety of amazing recipes)
Chocolate chunks or chips
1 graham cracker pie crust, crushed
1. Roll out strands and flatten with a rolling pin or the palm of your hands.
2. Spray a large ziplock bag with non-stick cooking spray and transfer some marshmallow fluff into the bag. Seal the top and make a small cut at the corner of the bag to pipe out the fluff.
3. Pipe the fluff onto flattened strands and top with chocolate chips.
4. Bring the edges of challah dough strands together and pinch tightly closed.
5. Once all 3 strands are filled and closed, braid as you normally would.
6. Let rise for 30 minutes.
7. Brush with egg, mixed with a little sugar or honey, and top with crushed pie crust.
8. Bake at 350° for 30-45 minutes, until it has risen and is golden.
9. Cool completely before slicing.
Challah French Toast
(Recipe can be multiplied, depending on how much French toast you want to make.)
¼ cup milk
1 egg (some people prefer to use just the yolks for a creamier, richer French toast)
½ tsp vanilla extract
1. Slice bread (preferably the night before) and let it sit out to dry slightly.
2. Mix together the French toast ingredients, and then dip your bread into it on both sides to coat.
3. Heat 1 Tbsp oil in a large frying pan or griddle on medium heat. When the pan is hot, add the bread and cook 2 minutes per side or until golden.
This doesn’t even need syrup or confectioner’s sugar, but no one will say otherwise!