Brunch
Challah French Toast with Preserved Lemon and Honey Brunch
A Polish-Israeli-French brunch original, thick challah bread soaked in a cardamom and orange blossom custard in the French pain perdu tradition then finished with a preserved lemon and honey butter so the Ashkenazi Jewish bread tradition and the North African preserved citrus and the French technique produce a brunch where the sweet-savoury tension is structural and the aroma is extraordinary.
$5
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
612Calories
18gProtein
28gFat
65gCarbs
38gSugar
2gFiber
485mgSodium
185mgChol
0gSat Fat
Goes well with
Prosecco
local
Moroccan Mint Tea
international
Vegetarian
fusion-kitchen
Instructions
1
Prep
Whisk 2 eggs, 60ml milk, 0.5 tsp cardamom, 0.5 tsp orange blossom water, 1 tbsp caster sugar, and salt in a shallow bowl until smooth. Finely chop preserved lemon skin, discarding flesh. Measure honey, yoghurt, pomegranate seeds, and mint.
2
Soak
Submerge 2 challah slices in custard. Press gently, soak 2 minutes per side until fully saturated, turning once. Allow excess custard to drip off before cooking.
3
Finish
Melt 25g butter in a small saucepan over medium heat. Add preserved lemon, cook 1 minute. Stir in 2 tbsp honey, swirl until combined and lightly bubbling, then remove from heat.
4
Fry
Heat 1 tsp oil in a non-stick pan over medium heat. Place soaked challah slices in pan. Cook 3–4 minutes until underside is deep golden. Flip carefully, cook 2–3 minutes until second side is equally golden and custard is just set through.
5
Plate
Transfer challah to a warm plate. Spoon preserved lemon honey butter generously over both slices while hot. Add a spoonful of Greek yoghurt alongside, scatter pomegranate seeds and mint on top, then drizzle extra honey if desired.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 thick slices challah bread
- 44 large eggs
- 120ml120ml whole milk
- 1 tsp1 tsp ground cardamom
- 1 tsp1 tsp orange blossom water
- 2 tbsp2 tbsp caster sugar
- 2 pinch2 pinch fine sea salt
- 50g50g unsalted butter
- 11 preserved lemon
- 4 tbsp4 tbsp honey
- 2 tsp2 tsp neutral oil
- 120g120g full-fat Greek yoghurt
- 4 tbsp4 tbsp pomegranate seeds
- 10g10g fresh mint
