Ahhhh it’s that time of year when we can eat decadent food without any guilt. YAY!
Fried foods including Jelly Donuts are traditional and a must have on Hanukkah. Since I’ve got more time on my hands this December than ever before, I thought it would be fun to play with tradition a bit. I love brunch AND jelly donuts so this recipe makes so much sense.
This French Toast literally taste like decadent warm jam filled donuts, and it’s definitely not just for Hanukkah.

How to make Jelly Donut French Toast

Slice the bread.Challah is my go to for almost every French Toast recipe. If you can’t find it feel free to sub it with Brioche.

Make a pocket

Fill with jam. Raspberry jam is my choice, but any will work.

Dip in egg mix. Don’t leave out the zest! Lemon, orange or blood orange would all work.

Fry in a combo of oil and butter

Dust with powdered sugar

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Better Than Jelly Donuts French Toast

Simply by adding your favourite jam and powdered sugar to French toast makes this dish total brunch or dessert goals

Course Breakfast, brunch, Dessert

Cuisine American

Keyword breakfast, brunch recipes, french toast, hanukkah, holiday recipes, jam recipes

Prep Time 20

Cooking Time 20

Servings 8 Servings

Ingredients

1 loaf challah
1½ cups jam
4 eggs
1 cup milk
2 tbsp sugar
1 tsp orange or blood orange zest
4 tbsp butter
4 tbsp oil
1 tbsp powdered sugar

Instructions

Cut the challah loaf into 8 thick slices. Shave the crusty ends off so those pieces are able to soak up the eggs. Carefully cut into the middle of each piece of bread from the top slicing part of the way down, opening it up enough to spread some jam but not all the way to the bottom of the slice.
In a bowl combine eggs, sugar, milk and orange zest.
Dip each piece of bread into the egg mixture on both sides letting the “batter” soak into the bread for about 20 seconds per side
In a a non stick frying pan heat 1 tablespoon each of butter and vegetable oil until sizzling about 4 minutes or so. Gently lay 2 -3 of the soaked challah in the pan reduce heat to low and fry for about 2 minutes per side. Add more oil & butter between batches.
Plate individually or display on a platter and cover with a light dusting of powdered sugar.