At our local grocery store, they sell day-old bread for 50% off. Obviously, the selection would vary day-to-day. Sometimes I might be able to find a maple-pecan Danish, on other days an almond croissant. One day, they had available some raisin challah rolls (Kaiser roll style). At almost a dollar per roll, they were still pricey. After all, it wasn’t a Danish or a filled croissant or anything like that. Regardless, they were still very fresh and perfect for what I was planning for a weekend brunch!
The next day, I made a special version of pain perdu. Literally translating out to “lost bread,” this staple of brunch menus is actually a way of being able to make do with leftover day-old bread. Given that, getting day-old challah rolls and making French toast with it the next day was exactly the right thing to do.
- First, split each roll as you would a sandwich roll.
- Whisk together 2 large eggs, ½ cup half and half, ½ t vanilla extract, ¼ t cinnamon, ¼ t sugar, and a dash of kosher salt. Let sit to meld flavors together.
- Cube the flesh of half of a large ripe mango or a whole Philipino mango, and combine with ½ cup blueberries.
- In a large griddle, melt a tablespoon of butter over medium heat. Whisk the egg mixture again to re-mix. Dip each roll half in the egg mixture and let saturate a bit and then flip over to soak the other side. Place on the griddle, cut side down first, over the melted butter. Repeat with rest of the roll halves.
- Be patient with the roll and let sizzle in butter slightly and let the egg-custard mixture soak through. When first side is nicely browned, flip over. Lightly press with a spatula so that the very top and bottom of each roll is nicely browned as well.
- Place the bottom half of each roll on a plate, cut side up. Spoon some mango-blueberry mixture on top, and then place the top half of each roll, this time cut side down.
- Warm maple syrup in a small pitcher in the microwave for 10-15 seconds and then drizzle around the plate and a bit at the top. You can also garnish with sweetened mascarpone cream or whipped cream as you wish.
You now have a very special challah roll French toast sandwich for your brunch!