Did anyone else who celebrates Rosh Hashanah wake up on Saturday or Sunday morning looking to come up with breakfast recipe with leftover challah and brisket? I’m always a big proponent of repurposing leftovers but even more so when they’re this plentiful and this delicious. So, I got thinking and came up with the easiest, most scrumptious sweet and savory breakfast.
Breakfast Recipe with Leftover Challah: Sweet and Savory
Okay, let’s start with the basics: the challah and the brisket. I initially intended to bake our challah from scratch, but ended up too busy on Friday to even consider it. I picked one up from Souk on Barracks Row and would highly recommend! They happened to have a few extra that day, but typically you should place orders a day in advance for pick up on Friday.
Note: y’all know I’ll use any opportunity to give a shout out to shopping with small local businesses for groceries, right?!
For the brisket, I picked up the meat at Union Meat Company at Eastern Market. I generally used this recipe as a guide for a crock pot brisket. It was super simple: a couple of pounds of beef brisket, salt, pepper, garlic powder, onion powder, oregano, garlic cloves, sliced onion, beef broth, soy sauce, ketchup. Measure it out like the recipe calls for or just throw it all in and make sure the liquid is covering the brisket (I actually had to add some water because I ran out of broth). Cook on low for 8 hours. Fin. You can’t mess it up.
So, two delicious Rosh Hashanah dinner items — the obvious next step is to combine them for a sweet and savory breakfast.
PLACE SETTING DETAILS: PLATES / FLATWARE / PLACEMAT / COFFEE MUG / NAPKINS
Challah French Toast with Brisket
- 3 eggs
- 1/3 cup milk
- 1 tbsp cinnamon
- 1 tbsp sugar
- 1 tsp vanilla extract
- More eggs
Slice challah into Texas toast-width slices. Whisk eggs, milk, cinnamon, sugar, and vanilla extract in a wide shallow bowl (you want to be able to fit 1-2 slices of challah comfortably at once). Soak challah slices on each side in the egg-milk liquid.
Heat a frying pan over medium heat. Cook the challah french toast until lightly browned on both sides. Either microwave or throw the brisket in the frying pan briefly to warm it (warm it with some of the preserved liquid from yesterday’s crockpot recipe to keep it moist). Cook an over-easy egg.
Top each slice of the challah french toast with an over easy egg then finish it off with a pile of brisket. Drizzle maple syrup (we opted for spicy maple from Bushwick Kitchen). Enjoy!