Buttermilk Challah French Toast with Praline Clusters

Kitchen Tested
  • Yield 4

French Toast made with Jewish egg bread—a delicious merging of cultures.

Challah Bread French Toast-1
Jessica Merchant


4 eggs
3/4 cup buttermilk
1/4 cup pear nectar
1 teaspoon vanilla extract
1/2 cup granulated sugar
4 thick slices Challah bread
2 tablespoons butter
Praline Clusters:
2 cups pecans
1/4 cup granulated sugar
1/2 cup water
Spice Mixture:
1 teaspoon ground cinnamon
1 teaspoon chili powder
1/2 teaspoon five-spice powder
1/4 teaspoon granulated sugar
1/4 teaspoon salt
Cream Cheese Glaze:
1 cup soft cream cheese
1 cup 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



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