On Sunday, September 9, the Jewish New Year—Rosh Hashanah—will begin at sundown and run through Tuesday, September 11.
Sweet foods are traditionally eaten during the holiday, symbolizing a “sweet” and happy year ahead. Some of the holiday staples include apples dipped in honey, honey cakes and challah bread, often braided and representing the cyclical year.
At Thomas Keller’s Bouchon Bakery (with locations in New York, California and Las Vegas), challah served pain perdu-style—aka, “lost bread”—will be available from September 7 through September 14. For those without a location nearby, chef Alessandra Alitieri Lopez, director of Bouchon Bakeries, has shared the recipe as the perfect way to use up any excess challah bread for dessert or breakfast/brunch (à la French toast).
Shana tova!
Challah Pain Perdu
Courtesy of Bouchon BakeryMakes 2 Servings
Ingredients
3 medium eggs
1 cup of heavy cream
1 cup of whole milk
1/4 teaspoon ground cinnamon
Two 2-inch slices of challah bread
2 tablespoons of butter
Seasonal fruit, for serving
Whipped crème fraîche, for serving
Honey, for serving
Powdered sugar, for serving
Method
1. Break eggs into the mixing bowl and whisk in the heavy cream, whole milk and cinnamon. Pour the egg mixture into a high-sided dish and place the slices of bread on top. Let the bread soak for 2 minutes before turning over and soaking the other side for 1 minute. Put the butter in the non-stick frying pan and place over medium heat. Once the butter has melted, and before it has any color, place bread in the pan. Cook until golden brown on both sides, 2 to 3 minutes per side.
2. Place the pain perdue on a plate and spoon on the seasonal fruit followed by a dollop of the whipped crème fraîche. Drizzle with honey and sprinkle with powdered sugar. Serve immediately.
Photo courtesy of Bouchon Bakery.
