By Vidushi Singh
This recipe is worth trying! An eggy bread that’s soft in the middle, crisp around the edges, and warmly spiced with cinnamon.
3 eggs ¾ cup almond milk 1 tablespoon brown sugar 1 teaspoon cinnamon Pinch of sea salt 10 to 12 1-inch slices challah bread Olive oil For the topping: 3 tablespoons brown sugar ¼ teaspoon cinnamon For serving: ¼ cup sliced almonds ¼ cup pomegranate or desired fruit
Take a baking dish grease it with olive oil. Now Preheat the oven to 350°F.
2. Take a medium size bowl, whisk eggs, almond milk, 1 tablespoon brown sugar, 1 teaspoon of cinnamon, and sea salt.
Now in a bowl, add 3 tablespoons of brown sugar and ¼ teaspoon of cinnamon mix it well.
Dip slices of bread into the egg mixture and coat them well.
Now Sprinkle with the brown sugar/cinnamon mixture and bake for 30 minutes.
Wait for the the eggs to set, top to turn golden brown and crisp.
Garnish with toasted almonds and fruits and serve with maple syrup.