Honey Cake French Toast
Who doesn’t challah french toast?! It’s the most classic Saturday morning breakfast, one we make all the time to use up any leftover challah from Shabbat dinner the night before. CFT (challah french toast, naturally) will always be a go-to brunch in our kitchens, but sometimes there’s another leftover break – err, cake — that is demanding the french toast treatment. Enter, honey cake french toast! Yes, you read that right! Honey. Cake. French. Toast.
If babka french toast is a thing, why not give our leftover honey cake the same treatment?! Take some amazing leftover honey cake (we highly recommend our recipe for Auntie Cici’s Honey Cake), dip it into a batter full of warm spices and vanilla, cook until golden brown, and top with caramelized apples. This is a decadent breakfast that’s perfect during the high holiday season when honey cake is readily available or any other time during the fall. Shana Tova!
4 medium apples, peeled and cut into 1 inch slices
¼ cup unsalted butter
⅛ cup maple syrup
½ Aunt Cici’s Honey Cake (or any other honey cake you have), cut into 8 1-inch slices
1 cup plain yogourt
¼ tsp kosher salt
1 tsp cinnamon
½ tsp cardamom
½ tsp ginger
¼ tsp nutmeg
2 tsp vanilla extract
4 Tbs unsalted butter
Heat a large non-stick skillet over medium-high heat. Combine butter and maple syrup and heat until the butter is melted and is beginning to bubble. Add the apples to the skillet and cook until they’re slightly golden and beginning to soften (about 12-15 minutes). Put the apples in a small bowl, turn off the heat, and wipe out the skillet.
In a wide, shallow bowl, combine the yogurt, eggs, salt, spices, and vanilla extract. Whisk until smooth and set aside.
Heat the same large non- skillet you used to cook the apples over medium heat. Add 2 tablespoons of butter to the skillet and melt.
Dip four honey cake slices in the yogurt-egg mixture, flipping once until totally soaked through. Add to the hot, buttered skillet and cook until golden brown on both sides, about 2-3 minutes. Continue with the four remaining honey cake slices.
Top with caramelized apples and maple syrup.