I made the viral custard toast Jewish by using leftover Shabbat challah (I’ve used a cinnamon swirl loaf!) and added tahini to my custard mixture for a nutty taste that you just can’t beat. Simpler than French toast, this is the perfect weekend brunch recipe you’ve been searching for.
Did you know that the stages of bread production - planting, harvesting, winnowing, threshing, etc - represent the painstaking process of acquiring wisdom? It takes a long time to cultivate (and ultimately enjoy) a new idea. Get more Jewish food thoughts here.
Ingredients
Servings 1
- 1 large egg
- 3 tablespoons Greek yogurt
- 2 tablespoons maple syrup
- 1 tablespoon tahini
- 3-4 slices challah
- Desired toppings: berries chocolate chips, nuts
Nutritional Facts
Nutrition Facts
Challah Tahini Custard Toast
Amount per Serving
Calories
744
% Daily Value*
Fat
22
g
34
%
Saturated Fat
5
g
31
%
Trans Fat
0.02
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
8
g
Cholesterol
247
mg
82
%
Sodium
692
mg
30
%
Potassium
466
mg
13
%
Carbohydrates
108
g
36
%
Fiber
4
g
17
%
Sugar
28
g
31
%
Protein
28
g
56
%
Vitamin A
585
IU
12
%
Vitamin C
1
mg
1
%
Calcium
287
mg
29
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat the oven to 204°C/400°F. Line a tray with baking paper.
- In a small bowl, combine the egg, Greek yogurt, maple syrup, and tahini until smooth.
- Using the back of a spoon, press the center of the challah to create a well.
- Spoon 2-3 tbsp of the custard mixture into the well. Add any toppings, if desired.
- Bake for 12-14 minutes, or until set.
- Enjoy!
