Add zing to your French toast with sweet-and-tangy Ruby Red Grapefruit from Hale Groves! This citrusy recipe takes overly sweet French toast to a new level. Made with traditional Jewish Challah bread, this recipe is perfect for Passover or Easter brunch and a great way to brighten a spring morning.
3 Tbsp. butter, divided
2 Tbsp. slivered almonds
1 Tbsp. minced crystallized ginger (or substitute 1 teaspoon freshly grated ginger)
¼ c. maple syrup, divided
2 Tbsp. milk
8 slices Challah bread, ¾” thick
- Remove zest from grapefruit and cut fruit into segments. Reserve juice from membranes.
- Melt one tablespoon of butter over medium heat in a small sauté pan. Add almonds, ginger, three tablespoons maple syrup, and reserved juice. Bring to a simmer and cook until the mixture reaches the consistency of light syrup (about 1-2 minutes). Remove from heat and allow to cool slightly. Toss in grapefruit sections. Stir very gently to coat sections; set aside.
- Beat eggs with milk, remaining syrup, and one teaspoon grapefruit zest. Melt remaining butter over medium heat in a large sauté pan. Dip 3 or 4 slices of bread into the egg batter and cook until golden brown on both sides. Remove to a heated platter or keep warm in a low oven. Dip remaining slices in egg batter and cook as above.
- To serve, place two slices of toast on a plate and top with grapefruit mixture.