Pineapple Sage-Scented Challah French Toast

1. 1

   Stir 1/4 milk and sage leaves together in a microwave-safe bowl. Microwave for 1 minute; cool. Strain and discard leaves and reserve 'scented' milk.

2. 2

   Whisk remaining milk, egg, brown sugar, and vanilla extract together in a bowl. Add sage-scented milk to egg mixture and whisk.

3. 3

   Soak challah bread slices in the egg mixture until saturated, about 2 minutes per side.

4. 4

   Heat vegetable oil in a large skillet over medium-high heat. Cook soaked bread slices in hot oil until golden and crispy, 2 to 3 minutes per side.

* Per serving · 4 servings · Values may vary.

No additional tips available.