Categories: Breakfast

Ingredients

• 2 tbl instant espresso powder
• 1 c. sweetened condensed milk
• 4 eggs
• 1/4 c. heavy cream
• 1/4 tsp salt
• Eight 1/2-inch-thick challah bread
• 4 tbl unsalted butter

Directions

1. In a small bowl, whisk the espresso powder with 1/2 c hot water. Reserve 2 tbl of the espresso liquid. Whish the condensed milk into the remaining espresso liquid.

2. In a baking dish, whisk together the eggs, cream, salt and reserved espresso liquid. Add the bread slices to the dish and turn to coat.

3. In a large nonstick skillet or griddle, melt 2 tbl butter over med heat. Add 4 slices of bread and cook, turning once, until golden-brown, about 5 mins. Repeat with the remaining 2 tbl butter and 4 slices of bread. Serve warm, drizzled with espresso cream.

4. Note: If you can’t find challah bread, a baguette will work. Just cut large slices on a bias.

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