Maple Butter Challah Toast

for the breadcrumbs

• 1 challah- ends, top and bottom sliced off (after blended the crumbs should make 2 cups)
• 4 tbs melted unsalted butter 
• 3/4 cup packed dark brown sugar 
• Juicy pinch of kosher salt 
• Pinch of cinnamon 

For the challah pieces

• 1 stick unsalted butter, melted 
• 3/4 cup packed dark brown sugar 
• 1/4 cup maple syrup 
• Pinch of Salt
• Pinch of Cinnamon 

To assemble- vanilla ice cream and tahini paste

Directions

1. Preheat the oven to 350 degrees f. Cut the top, bottom and the sides off of the challah and slice the challah into even pieces.
2. Blitz the challah scraps in the food processor and place on a parchment lined baking tray with brown sugar, melted butter, cinnamon and kosher salt. Place in the preheated oven for 10-15 min until lightly golden and then keep to the side to cool.
3. In a bowl combine the unsalted butter with the brown sugar, maple syrup, cinnamon and sea salt and cream together. Spread a thick layer over the challah pieces and place in the preheated oven. Bake for 15 minutes flipping over halfway through. Remove from the oven and slightly cool. Serve with vanilla ice cream, tahini paste, toasted breadcrumbs and enjoy.