Sesame Crumb Challah French Toast Bake with Roasted Rhubarb & Cream
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Ingredients
- 1 tablespoon butter for pan
- 1 challah
- 6 eggs
- 2 1/2 cups whole cow’s milk
- 1/3 cup brown sugar, packed
- 1 lemon zested
- 1 1/2 tsp vanilla extract
- 1/2 tsp kosher salt
- butter a 9x13 baking dish
- 6 tablespoons unsalted butter, room temp
- 1/3 cup brown sugar, packed
- 1 cup ap flour
- 1/4 cup sesame seeds
- Large pinch salt
- 1/2 vanilla bean
- 1 lemon zested
- 1/2 lemon juiced
- 1/3 cup sugar
- 2 tablespoons honey
- 2 cups heavy cream
Sesame Crumble Topping
Roasted Rhubarb
Honey Whip
Directions
Slice your challah into 1-inch cubes and toss into the buttered dish. In a bowl add the cow's milk, eggs, lemon zest, vanilla, sugar and salt and whisk well. Pour over the challah and place into the fridge for a couple hours to soak. You can also make this the night before and pull it out to bake for breakfast or brunch.
- While it’s in the fridge make the rhubarb and the crumb topping. Preheat the oven to 350 degrees F.
- Sprinkle over the crumb topping and place in the oven for 35-45 min. Serve warm with honey whip and rhubarb.
Sesame Crumble Topping
place the room temp butter in a bowl and add the sugar. Mix until combined and then add in the flour, sesame seeds and salt. Mix and then bring together with fingers until combined and sandy texture with little pebble size balls form. Keep in fridge until you sprinkle on top to bake.
Roasted Rhubarb
preheat the oven to 425. Slice the rhubarb in 1-inch diagonal pieces and place in a roasting pan with the sugar, vanilla bean, lemon zest, lemon juice and toss. Place in the preheated oven and roast for 15-20 min. I broil for a couple minutes to get a little color on top if you didn’t get any.
Honey Whip
place the cream in a bowl and whip until stiff peaks and then stir in the honey.