Challah Bread French Toasts

This is the ultimate brunch delicacy in our house. Whenever we have leftover Challah bread or Cinnamon Bread, we make French Toasts…but not just any French Toasts. We elevate the dish with the addition of Caramelized Apples flambe with Cognac and serve them with Italian Pancetta. The combination of Sweet and Salty and a hint of Cognac is just perfect and turn something so simple, into a celebratory dish. You can make french toasts with any bread, but an enriched dough bread make the dish even more special.
The dish is easy to prepare but still requires a little coordination with the addition of apples and pancetta.

Serve 4
5 Eggs beaten slightly
1/2 Cup of Milk
1 Teaspoon Vanilla extract (You can also use Vanilla sugar)
1 Teaspoon ground cinnamon
3 Tablespoons Butter
4 Very large and thick slices of Challah, Brioche or Crusted Bread

For the Caramelized Apple
2 Large apples, peeled, cored and cut in halves and sliced
2 Tablespoons butter
1/2 Cup of brown Sugar
1/2 Cup light cream

100 Gr. Pancetta in small cubes

Caramelized apples
In a medium size saucepan, melt the butter and stir in the apple slices. Cook them until brown on all sides. Add the cognac and using a match, flambe to the alcohol.
Remove them from the pan and add the sugar and mix well – You may add another tablespoon of butter if need be. Mix well and when the sugar has become quite dark and syrupy, add the cream and give it a good mix. Add the apples and set aside.

Using a small pan, cook the Pancetta at slow heat. When the pancetta has rendered its fat, increase the heat to medium and cook the cubes until crispy and brown on all sides.

French toasts
In a medium size bowl, stir in the eggs, milk, vanilla and sugar and using a whisk, mix well.
Using a frying pan, melt the butter and when the bubbles have disappeared quickly dip each slice of bread in the egg mixture, on both sides. Quickly put them on the pan and cook them for about 2 minutes on both sides.
If you have any egg mixture left in your bowl, quickly pour it over the bread slices. Flip the slices over and cook on the other until golden brown.

Serve one slice on each place, scoop a few slices of the caramelized apples and sprinkle with a few pieces of Pancetta.


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