Imagine waking up one February morning to a beautiful, seemingly complicated Valentine’s Day breakfast in bed. You rub your bleary eyes, then look a little closer to see the decadent masterpiece that is this French toast, complete with dollops of sour cream and a drizzle of syrupy strawberry compote.Next, you’re thinking, “how on hell did my significant other manage to pull this off?” What if I told you that this breakfast was actually soooo easy to make? I love my challah French toast recipe for many reasons, mainly because it’s the perfect combination of savory and sweet (and you guys know how I feel when things are toooo sweet). I like to use challah when making French toast, because unlike regular soft bread, challah ends up fluffy, thick and custardy, with a crispy exterior. The strawberry sauce is a breeze to pull off, and mixing it with sour cream gives you a slightly more tart shortcake vibe I’m all about (you could totally swap in whipped cream, come to think of it!). OK, so I know I keep saying how easy this is - but if your S.O. makes it for you, just play dumb and pretend like this is some Cordon Bleu level shit. That’s the true spirit of Valentine’s Day...
1 pound strawberries, ends trimmed, left whole (or halved if really big)
1⁄4 cup sugar
1 lemon (juice & zest)
1 pinch of fine sea salt
1 (1-pound) loaf challah
1 ¾ cups whole milk
1⁄4 cup heavy cream or half-and-half
1 teaspoon vanilla extract
1 cup sour cream
Kosher salt to taste
Dash of grated nutmeg
Butter, for the skillet
Fresh mint and ground cinnamon for serving
A slightly different take on cinnamon rolls.
No-mess, garlicky, delicious, crispy, oven-roasted bacon.
Come together over these pull-apart treats.