French toast with challah

• large eggs↗2

  beaten

• semi-skimmed milk↗100ml ml
• grapefruit↗3

  zest and segments 1, juice 2

• cinnamon↗1 tsp tsp
• thick slices of challah4
• golden sugar↗3 tbsp tbsp
• spice mix1 tsp tsp
• piece of butter

  for frying

• crème fraîche↗50g g

  for serving

Step-by-step instructions

1. 1

   In a large bowl, whisk the beaten eggs with the milk, grapefruit zest and cinnamon. Dip the challah slices in this mixture until fully coated, then let them rest for about 30 minutes (or cover and refrigerate overnight).

2. 2

   Pour the grapefruit juice into a small saucepan with 1 tbsp sugar and place over low heat until the sugar dissolves. Increase the heat and simmer vigorously until the sauce reduces and thickens. Set aside.

3. 3

   Spread the remaining sugar on a large plate and mix it with the spice blend. Heat a large skillet over medium heat and add the butter. When melted, carefully (they will be fragile) take two challah slices from the egg mixture and place them in the pan. Fry 2‑3 minutes per side until golden. Meanwhile, warm the grapefruit syrup over low heat until warm. Fry the remaining challah slices. Dip each slice in the spiced sugar and roll until fully coated.

4. 4

   Serve with grapefruit segments, a drizzle of grapefruit syrup and a spoonful of crème fraîche.