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Challah French toast with gingerbread spices

SERVINGS
Makes 6 servings
RATE THIS RECIPE
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SERVINGS
Makes 6 servings
RATE THIS RECIPE
(0)

Ingredients

Gingerbread spices:
  • 2 teaspoon ground ginger
  • 2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 2 1/2 tablespoon sugar
For French toast:
  • 2 teaspoon ground ginger
  • 2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 2 1/2 tablespoon sugar
  • 2 1/4 cup heavy cream
  • 1 1/2 cup milk
  • 1 1/2 teaspoon vanilla extract
  • 3/4 cup sugar
  • 3 cup eggs
  • 2 cup egg yolks
  • 2 1/2 tablespoon orange blossom water
  • 2 1/2 tablespoon bourbon
  • 2 teaspoon dried orange zest
  • 3 tablespoon gingerbread spices
  • 2 loaf challah, sliced into twelve 11/2-inch thick slices
  • 2 tablespoon confectioners
For butterscotch sauce:
  • 2 teaspoon ground ginger
  • 2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 2 1/2 tablespoon sugar
  • 2 1/4 cup heavy cream
  • 1 1/2 cup milk
  • 1 1/2 teaspoon vanilla extract
  • 3/4 cup sugar
  • 3 cup eggs
  • 2 cup egg yolks
  • 2 1/2 tablespoon orange blossom water
  • 2 1/2 tablespoon bourbon
  • 2 teaspoon dried orange zest
  • 3 tablespoon gingerbread spices
  • 2 loaf challah, sliced into twelve 11/2-inch thick slices
  • 2 tablespoon confectioners
  • 4 ounce butter, unsalted
  • 2 cup heavy cream
  • 1 pound plus 8 ounces dark brown sugar
  • 1 teaspoon salt
  • 3 ounce meyers dark rum
  • 3 ounce bananas, sliced on a bias
  • 6 ounce roasted pecans, chopped

Preparation

Baking Directions:

Make spice blend:In a small mixing bowl, combine the spices and sugar.

Soak challah: Whisk together the cream, milk, vanilla, sugar, eggs, egg yolks, orange blossom water, bourbon, orange zest and spice mix in a large rimmed baking dish.

Soak the challah in the egg mixture for 2 to 3 minutes, giving both sides a minute of soaking.

Cook challah:Preheat oven to 375 degrees.

Heat a large nonstick sauté pan over medium heat.

Scatter a teaspoon of spice blend to bottom of pan or sprinkle a little on each slice.

Lay slices of soaked challah on to heated surface to sear.

Cook for 2 minutes or until golden brown and fragrant.

Sprinkle spice on side facing up without spice.

Turnover and cook for additional 2 minutes.

Transfer cooked challah to a large baking sheet.

Bake challah:Place the baking sheet in the preheated oven and bake for 10 to 12 minutes until challah has crisped up ever so slightly.

  Butterscotch sauce: Bring all ingredients to a low boil.

Simmer together approximately 10 minutes on low heat.

Cool until ready to serve.

Serve:  Remove French toast from the oven and place on an oval plate.

In a sauté pan, ladle about 8 ounces of butterscotch sauce and bring to boil.

Toss sliced bananas into boiling sauce along with the roasted pecans.

Cook for 2 minutes.

With a spoon, gently lay bananas and nuts onto the French toast.

Drizzle with reduced sauce and dust with powdered sugar.

  Serve immediately.