Behind the Recipes
Raisin Challah French Toast with Vanilla Ice Cream by Jay Godfrey
INGREDIENTS:
1 pint vanilla ice cream (such as Häagen-Dazs)
Zest of one orange
1 tbsp. cinnamon
1 loaf day old challah bread
Butter (for the pan)
Powdered sugar
1 pint raspberries
1 pint blackberries
Fresh mint leaves for garnish
PREPARATION:
1. Cut challah into thick slices and set aside.
2. Heat up a frying pan on medium heat and coat with butter.
3. Let ice cream melt at room temperature in a Pyrex dish. (If in a hurry, melt ice cream in the microwave until liquid and transfer into flat dish).
4. Add orange zest and cinnamon and mix well.
5. Take a slice of challah and dip into the ice cream mixture until wet but not too soggy, transfer to frying pan and cook on one side until golden brown.
6. Flip over and cook other side until golden brown.
7. Plate the French toast and dust with icing sugar, garnishing with raspberries, blackberries and mint.
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