I love coming up with ways to use favorite flavors in untraditional ways. So when I fell in love with the simple combination of tahina and honey I put it on everything. Apple slices. Pita. Banana slices. Toast. The next logical use would be for a twist on an indulgent weekend favorite: Halva Challah French Toast with Roasted Fruit. In this version I added butter to the halva mixture so it would melt into the French toast but it can also be left out. I think you’ll find lots of ways to incorporate this simple but addicting flavor into your dishes.
Halva Challah French Toast with Roasted Fruit
- 3 peaches , or other stone ripe stone fruit
- 1 tbsp Demerara sugar , white or brown sugar works too
- 1/2 lemon , juiced
Halva Spread (makes extra)
- 1/3 cup tahina , well stirred
- 1/4 cup honey
- 1/2 stick unsalted butter , softened (optional)
Challah French Toast
- 4-5 slices challah bread , 1 inch thick
- 4 large eggs
- 3/4 cup milk
- 1 tsp Demerara sugar , white or brown sugar works too
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom (optional)
- 1/2 tsp vanilla extract
- 1/2 lemon , zest only
- 1/8 tsp salt
- pistachio , shelled and crushed
- unsalted butter
- pomegranate molasses (optional)
Preheat oven to 425 F (220 C). Cut fruit into large pieces. Larger pieces make for a juicier topping.
Toss the fruit with the lemon juice and sugar in a baking dish. Place in the center of the oven for 30-40 minutes. Remove once fruit is soft and just showing caramelized edges.
Combine the tahini, honey and butter (if using) in a bowl. Adjust for your preference, add more honey if not sweet enough.
Challah French Toast
In a medium shallow dish combine eggs, milk, sugar, cinnamon, cardamom (optional), vanilla extract, lemon zest and salt. Whisk well.
Heat butter in a large skillet over medium heat until small bubbles form.
Soak challah slices in egg mixture, 1-2 at a time, depending on how many slices your skillet can accommodate. Make sure slices are well coated and are allowed to absorb mixture depending on the dryness of the bread you are using.
Drip off excess before putting in skillet. Cook until deep golden brown, flipping once.
Serve warm with a dollop of the halva spread, slightly cooled roasted fruit, crushed pistachios and an extra drizzle of honey and pomegranate molasses (optional).