Ingredients
- ½ cup 1% milk, divided
- ¼ cup fresh pineapple sage leaves
- 1 egg, beaten
- 2 teaspoons brown sugar
- 1 splash vanilla extract
- 2 thick slices raisin challah bread
- 1 tablespoon vegetable oil, or as needed
Why You'll Want This Again
This dish combines the rich, fluffy texture of challah with a sweet and fragrant twist from pineapple sage. It’s a perfect balance of comfort and a hint of tropical freshness, making breakfast feel special and inviting.
Cooking Tips
- Use slightly stale challah for better absorption of the custard mixture without falling apart.
- Gently bruise the pineapple sage leaves before adding them to release their aroma.
- Cook over medium heat to ensure the toast gets golden brown without burning.
- Gently bruise the pineapple sage leaves before adding them to release their aroma.
- Cook over medium heat to ensure the toast gets golden brown without burning.
Step 1
Combin a quarter cup of milk with the sage leaves in a microwave-safe bowl. Pop it in the microwave for about a minute, then let it cool. Once cooled, strain out the leaves and keep the flavored milk aside.
Step 2
In another bowl, whisk together the rest of the milk, egg, brown sugar, and vanilla until smooth. Pour in the sage-infused milk and give it all a good mix.
Step 3
Dip each slice of challah into the egg mixture, making sure they soak up plenty of the liquid—about two minutes on each side works well.
Step 4
Heat a little vegetable oil in a large skillet over medium-high heat. Fry the soaked bread until it’s golden and crispy, which usually takes two to three minutes per side. Serve warm and enjoy!
Serving Tips
Serve with a drizzle of maple syrup or honey to enhance the natural sweetness. Fresh pineapple slices or a dollop of whipped cream can add a refreshing touch. A sprinkle of powdered sugar makes it look even more inviting.
Food Storage Tips
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a toaster oven or on a skillet to maintain crispness. Avoid microwaving as it can make the bread soggy.
