CHALLAH FRENCH TOAST WITH SUMAC YOGURT & PICKLED ONIONS
Recipe by Molly Yeh, reprinted with permission of the author from Yogurt, Short Stack Editions, copyright 2018.
Ingredients
For the pickled onions:
- 1/2 cup apple cider vinegar
- 1 teaspoon kosher salt
- 1 1/2 tablespoons sugar
- 1 large red onion, thinly sliced
For the French toast:
- 3/4 cup whole-milk Greek yogurt, plus more for serving
- 3/4 teaspoon sumac
- kosher salt and freshly ground black pepper
- 4 large eggs
- 4 thick slices day-old challah
- unsalted butter, for the pan
- a few pinches of za'atar
- hot sauce
- cilantro leaves
- sliced avocado (Kale & Caramel addition!)
Instructions
Make the pickled onions:
- In a saucepan, combine 1 cup of water with the vinegar, salt and sugar and bring to a boil. Place the onion in a heat-safe container and pour the boiling mixture over the onion. Let cool slightly, cover and refrigerate for at least 1 hour before using. The pickled onions will last in the refrigerator for a while, so go ahead and do this step up to a few days in advance.
Make the sumac yogurt:
- In a small bowl, mix together the yogurt, sumac, 1/4 teaspoon of salt and a few turns of pepper. Set aside.
Make the French toast:
- In a large shallow bowl, beat together the eggs and milk. Using a fork, dip the challah in the mixture, flipping it so that each side soaks up the egginess. Heat a skillet over medium-high heat and melt a good layer of butter in the pan. Working in batches, cook the challah on both sides until browned, adding more butter to the pan as needed. Season the French toast with salt and pepper on both sides.
- To serve, top each slice of French toast with a good plop of yogurt, a pile of pickled onions, a pinch of za'atar, a shake of hot sauce and a few leaves of cilantro. Finish with avocado if you like. Enjoy!