Buttermilk Challah French Toast with Praline Clusters

Challah Bread French Toast-1
Jessica Merchant
  • Yield: 4


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


  1. To make the batter, whisk together eggs, buttermilk, pear nectar, vanilla and granulated sugar. Dip bread in egg mixture and let stand 10 minutes.
  2. To prepare praline clusters, dissolve granulated sugar in water over medium  heat. Add pecans and cook 6 minutes. Drain.
  3. To prepare the spice mixture, combine cinnamon, chili powder, five-spice powder, sugar and salt. Toss pecans in spice mixture.
  4. To prepare cream cheese glaze, whisk cream cheese with powdered sugar.
  5. 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