Vegetarian Rosh Hashanah Challah French Toast

Total Time: 30-40 Minutes

Ingredients:

6 Cage-free organic eggs

1 1/2 c. Plant milk (or regular milk)

1/2 tsp. Vanilla

1/2 tsp. Cinnamon

1 tbsp. Maple Syrup

1/2 tsp. Salt

1-2 Loaves of challah

Unsalted vegetarian or vegan butter (for frying)

Apple Topping

Ingredients:

3 Apples (sliced/ option to peel)

1 tbsp. Honey

1 tbsp. Unsalted vegetarian or vegan butter

Maple syrup or honey (topping/ optional)

Powdered sugar (topping/ optional)

Method:

1) Preheat the oven to 250 degrees.

2) Slice the 1-2 loaves of challah into ~1 inch thick pieces.

3) Combine 6 eggs, 1 1/2 c. of plant milk (or regular milk), 1/2 tsp. vanilla, 1/2 tsp. cinnamon, 2 tbsp. maple syrup, and 1/2 tsp. salt in a large bowl and whisk the ingredients together. Soak each challah slice in the mixture for 15-30 seconds before placing it in the frying pan. Heat 1 tbsp. of unsalted vegetarian or vegan butter in the frying pan each time you cook 3-4 pieces of soaked challah.

4) Cook the challah in the frying pan for 3-5 minutes on each side. Once the slices are cooked remove from heat and lay them on a baking sheet. Keep the slices in the oven to stay warm (and continue to cook all the way through) while you make the apple topping.

Apple Topping

Method:

1) In a frying pan heat up 1 tbsp. of unsalted vegetarian or vegan butter.

2) Add the sliced apples (leave the peel on to mitigate food waste) and cook for 3-5 minutes (stir frequently).

3) Add 1 tbsp. of honey and continue to cook the apples for 1 minute.

4) Remove the apples from the heated stove.

5) Layer the challah slices on a serving dish and top with the caramelized apples.

6) Option to top the dish off with maple syrup or honey and powdered sugar.

Serving Size: 6-8