Challah French Toast with Preserved Lemon and Honey Brunch
A Polish-Israeli-French brunch original, thick challah bread soaked in a cardamom and orange blossom custard in the French pain perdu tradition then finished with a preserved lemon and honey butter so the Ashkenazi Jewish bread tradition and the North African preserved citrus and the French technique produce a brunch where the sweet-savoury tension is structural and the aroma is extraordinary.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk 4 eggs, 120ml milk, 1 tsp cardamom, 1 tsp orange blossom water, 2 tbsp caster sugar, and salt in a shallow bowl until smooth. Finely chop preserved lemon skin, discarding flesh. Measure honey, yoghurt, pomegranate seeds, and mint.
Soak
Submerge 4 challah slices in custard in two batches if necessary. Press gently, soak 2 minutes per side until fully saturated, turning once. Allow excess custard to drip off before cooking.
Finish
Melt 50g butter in a small saucepan over medium heat. Add preserved lemon, cook 1 minute. Stir in 4 tbsp honey, swirl until combined and lightly bubbling, then remove from heat.
Fry
Heat 2 tsp oil in a non-stick pan over medium heat. Place soaked challah slices in pan in batches if needed to avoid crowding. Cook 3–4 minutes until underside is deep golden. Flip carefully, cook 2–3 minutes until second side is equally golden and custard is just set through. Keep first batch warm while cooking second batch if necessary.
Plate
Transfer challah to warm plates. Spoon preserved lemon honey butter generously over slices while hot. Add a spoonful of Greek yoghurt alongside, scatter pomegranate seeds and mint on top, then drizzle extra honey if desired.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.