Brownie Challah French Toast
4 servings plus challah (yield: 1 550g/1.2 lb loaf)
Challah, thick-sliced and bathed in an Everything Brownie-spiced custard, makes an incredible canvas for your next French toast-filled brunch.
4 slices of challah (sliced roughly ¾ in (20 mm) thick)
½ cup (113g) whole milk
½ cup (113g) heavy cream
2 Tbsp (18g) Everything Brownie Sweet Seasoning
1 Tbsp (14g) unsalted butter
½ cup (113g) water, warm
1 ½ tsp (4.5g) instant yeast
2 ¼ cups (315g) bread flour
2 Tbsp (25g) sugar
1 tsp (6g) fine salt
2 Tbsp (25g) oil
1 egg yolk
Extra egg for the egg wash
Allow the challah to sit uncovered overnight to stale.
Whisk together the milk, heavy cream, eggs, and Everything Brownie seasoning and pour into a square baking pan.
Melt ½ Tbsp (7g) of butter in a non-stick skillet set over medium-low heat.
While the butter melts, place two slices of the challah into the custard mixture and allow to soak for roughly 30 seconds on each side or until saturated.
Place the two slices in the preheated pan and cook for roughly 2-3 minutes on each side or until browned and no longer liquidy in the center.
Repeat with the remaining two slices of challah.
Serve with a dusting of powdered sugar.
Stir together the warm water and yeast and leave alone for a minute to let the yeast dissolve.
Add all the remaining ingredients and mix until the dough comes together.
Knead the dough until it has reached full gluten development.
Add the dough to a greased bowl, cover, and let rise until doubled in size (about 1 ½ - 2 hrs).
Deflate the dough and divide into six equal pieces (roughly 90g each).
Roll each piece into a rough cylinder, cover, and let rest for 10 minutes.
Roll each cylinder so that it is larger in the middle and tapered on the ends.
Braid the challah.
Brush with oil to prevent the dough from drying and developing a skin. Let rise until a slight indent in the dough springs back slowly and halfway (about 1 ½ - 2 hrs).
Brush with egg wash and bake at 375°F for 25-30 min or golden brown.