By Leah Hadad, Tribes?A?Dozen Voila! Hallah Egg Bread Mix
Great for Yom Kippur Break Fast or any holiday brunch.
1 box Tribes-A-Dozen Voila! Hallah Egg Bread Mix* (8 slices of baked bread, 1" thick)
1/2 cup, or to taste, orange marmalade
1/4 cup date molasses (optional)
1/3 cup of sliced almonds
1/4 cup butter, melted in a pan in the oven
1/3 cup sugar
3/4 teaspoon cinnamon
5 large eggs
3/4 cup milk
1 teaspoon vanilla extract
For the Bread:
Prepare Voila! Hallah Egg Bread Mix recipe, following instructions on the box up through instruction 2.
For instruction 3: Instead of dividing the dough into 3 balls, flatten the dough and stretch with your hands into a large rectangle. Then spread about 1/2 cup, or to taste, orange marmalade (or any other flavor of your choice) all over the dough, drizzled about 1/4 cup date molasses (optional). Finish with a generous sprinkle of 1/3 cup of sliced almonds. Roll the dough jellyroll-style and place in a bread pan. Apply egg wash (as directed) and follow directions for second rising and bake. You will need 8 1-inch thick slices of baked bread.
For the Voilà! Hallah Baked French Toast:
Preheat oven to 350° F.
Place butter in a pan that will accommodate the 8 Hallah slices. I used a 9x13 Pyrex. Place pan in oven to melt butter.
Mix together sugar, cinnamon and nutmeg and sprinkle evenly over buttered bottom of pan.
In a bowl, mix eggs, milk, and vanilla.
Place Hallah slices in pan and pour egg mixture all over.
Let stand in refrigerator for 1 hour, or overnight, until the liquid is absorbed.
Bake in preheated oven for 25-30 minutes.
May serve with any syrup, a heap of caramelized apples or peaches (sautéed in butter), whip cream, or just plain. We had it plain as the orange-almond swirl Hallah was plenty sweet.
* Can be done with plain Hallah.
Recipes: Bread, French Toast, Dairy, Kosher