Image may be NSFW.
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Whisk together eggs, cinnamon, milk and icing sugar in a bowl until well combined.
Soak the challah on both sides in the egg mixture. Heat the butter and oil in a frying pan over medium heat. Add the challah and cook, turning once, for 3 minutes each side or until golden brown.
Transfer to a plate, drizzle with maple syrup and serve scattered with blueberries and extra icing sugar.
As seen in Feast magazine, Issue 7, pg108.
Photography by Mark Roper.
Clik here to view.
Whisk together eggs, cinnamon, milk and icing sugar in a bowl until well combined.
Soak the challah on both sides in the egg mixture. Heat the butter and oil in a frying pan over medium heat. Add the challah and cook, turning once, for 3 minutes each side or until golden brown.
Transfer to a plate, drizzle with maple syrup and serve scattered with blueberries and extra icing sugar.
As seen in Feast magazine, Issue 7, pg108.
Photography by Mark Roper.
