Buttermilk Challah French Toast with Praline Clusters
- Yield: 4
Ingredients
- Batter:
- 4 eggs
- 3/4cup buttermilk
- 1/4cup pear nectar
- 1teaspoon vanilla extract
- 1/2cup granulated sugar
- 4 thick slices Challah bread
- 2tablespoons butter
- Praline Clusters:
- 2cups pecans
- 1/4cup granulated sugar
- 1/2cup water
- Spice Mixture:
- 1teaspoon ground cinnamon
- 1teaspoon chili powder
- 1/2teaspoon five-spice powder
- 1/4teaspoon granulated sugar
- 1/4teaspoon salt
- Cream Cheese Glaze:
- 1cup soft cream cheese
- 1cup powdered sugar
Instructions
- To make the batter, whisk together eggs, buttermilk, pear nectar, vanilla and granulated sugar. Dip bread in egg mixture and let stand 10 minutes.
- To prepare praline clusters, dissolve granulated sugar in water over medium heat. Add pecans and cook 6 minutes. Drain.
- To prepare the spice mixture, combine cinnamon, chili powder, five-spice powder, sugar and salt. Toss pecans in spice mixture.
- To prepare cream cheese glaze, whisk cream cheese with powdered sugar.
- Heat a griddle or saute pan over medium-high heat. Add 2 tablespoons butter. When hot, add bread and cook until browned and crispy. Top with cream cheese glaze and praline clusters.
—Recipe by Executive Chef Greg Biggers, Hotel Sofitel Chicago Watertower