Challah French Toast with Sweet Savory Bacon Jam
Challah French Toast with Sweet Savory Bacon Jam is an oxymoron plated.
For Jews, Challah-Bacon is a contradiction like bitter-sweet, happy-marriage and civil-war.
But as in the mixing bowl, so in life the interesting parts lie in the contradiction. Is it possible that the secret of life lies in that little hyphen? I dunno, but flavor-wise there’s something compelling.
The pair of braided challah are a sacramental part of Jewish Sabbath ritual. Shabbat, for context, is the holy day of rest for Jews. It is inaugurated by lighting candles at sundown every Friday night, followed by a meal that includes a glass of wine and the breaking of bread. Shabbat, lasts 25 hours and ends at night fall on Saturday.
That’s why Sundays are for Challah French Toast.
Bacon is verboten however, in our age of adaptation and inspiration, bacon made from turkey, duck, lamb, or even plants is a kosher option and no longer a contradiction. It might not be the real real thing, but it’s good enough to hit the sweet salty grease spot especially while lying atop a sweet crispy-edged pillowy square of challah.
Challah French Toast
6 thick slices challah bread
1/2 cup non-dairy creamer (I like califia Farms almond/coconut milk combo) or half and half
4 eggs
1 tsp. maple syrup
1 tsp. vanilla
pinch of salt
grinds of fresh pepper
In large bowl whisk together the creamer, eggs, maple syrup, vanilla, salt.
In large bowl whisk together the creamer, eggs, maple syrup, vanilla, salt.
Dip each slice of challah in mix, until well-coated but not soggy.
Heat a large skillet, add oil to hot pan and cook each side of the challah until golden-brown.
*Option (If you like it extra crispy): Heat oven to 400F and transfer challah French toast to a baking sheet and toast up for 5-8 minutes.
Brown the butter approximately 4-5 minutes, swirl pan, once bubbles turn brown and start to subside. Set aside while you measure dry ingredients.
Flour, baking soda, salt, cinnamon in medium sized bowl. Mash bananas in big bowl, combine browned butter, sugars, then mix in eggs and vanilla. starting with flour add a third to the mix, then the labneh, mix, add flour and labneh, mix, and end with flour.
Pour into prepared pan and bake at 350F for approx. 30 minutes.
Sweet Shallot Bacon Jam
5-6 tbsp. avocado oil, divided
1 lb. bacon, diced or chopped
3 shallots, small dice (approx. 1 cup)
2 cloves garlic, smashed
1/4 cup apple cider vinegar
2tbsp. brown sugar/maple syrup
2-3 tbsp. water
1 tbsp. avocado oil, to finish
Fresh ground pepper, to taste
Over medium flame heat 2 tbsp avocado oil in a large skillet or pan
Add diced/chopped bacon, and let cook, stirring intermittently, for 18-22 minutes until crispy golden brown.
With a slotted spatula remove bacon from pan. Add 3 tbsp. avocado oil to drippings in pan.
Sauté diced shallots and crushed garlic in pan for 2 minutes, or until soft and fragrant.
Deglaze pan with apple cider vinegar, as it bubbles scrape any burnt its clinging to bottom of the pan. Return bacon bits to the pan.
Pour in maple syrup or brown sugar and combine well. Remove heat and add water, stir in additional tablespoon of avocado oil. Season with fresh ground pepper.
