Enjoy an exclusive look at Shade‘s wildly popular Challah French Toast dish.
Chef Claire Smith’s original French toast recipe, inspired by her Kentucky-raised grandfather, is prepared with buttery, house-made challah bread, which blows away slices of white. Pssst: The secret to her great French toast includes crème de cacao and a touch of orange.
Challah French Toast
- 1 cup heavy cream or half-and-half
- 3 large eggs
- 1 tablespoon crème de cacao
- 1 teaspoon maple syrup
- 1 teaspoon Kentucky bourbon
- pinch of salt
- 1/4 teaspoon orange zest
- 8 3/4inch slices of challah bread cut on the bias
- 4 tablespoons unsalted butter
- whipped cream
- maple syrup
- powdered sugar
- fresh berries
In a medium-size mixing bowl, whisk together the half-and-half, eggs, crème de cacao, salt and orange zest. Pour the mixture into a shallow baking dish. Heat a nonstick sauté pan or griddle on medium heat. Dip the bread slices into the egg and cream mixture and soak on both sides. Melt 1 tablespoon of unsalted butter in the heated pan and immediately add a couple of egg/cream-dipped slices of bread. Cook until golden brown, approximately 2-3 minutes per side. Remove from pan and place on a serving platter. Repeat with the remaining slices of bread. Sprinkle with powdered sugar and serve with maple syrup, whipped cream and berries.