A hearty breakfast for cool fall mornings … or lunch?


Molasses French Toast

“The molasses in the batter gives this version of the classic breakfast food a caramel coating that is quite delicious. This one also proves to be a great way to use up the left over challah from Shabbat on a Saturday morning.”


4 eggs

3 tablespoons molasses

1/2 cup heavy cream

1 teaspoon vanilla extract

1 pinch ground ginger

1 pinch ground cinnamon, or more to taste

12 thick slices challah bread

1/4 cup butter


•  Beat together the eggs, molasses, cream, vanilla, ginger, and cinnamon in a bowl until smooth.

•  Dip the challah slices in the batter until coated on all sides.

•  Melt half of the butter in a large skillet over medium heat.

•  Place half of the challah slices into the pan, and cook until golden brown on each side, about 3 minutes per side.

•  Repeat with remaining butter and challah slices.

Recipe from allrecipes.com