I didn’t realize just how much I loved and cherished my favorite brunch spot in Louisville until I had to leave it for the majority of the summer. We don’t go out for brunch every weekend, but about once a month we start our day with something indulgent instead of something sensible and healthy. Most of the time, Wild Eggs is our place.
A few of my favorites at Wild Eggs include their Sweet Home Apple Bourbon Crepes, Bananas Foster Waffles, Kelsey “KY” Brown, and Kalamity Katie’s Border Benedict. Their dishes are all bursting with creativity and are part of the reason why I went from being apathetic about breakfast to loving it.
Louisville has so many great breakfast places, which I totally took for granted until I realized that this isn’t the norm everywhere. Never have I craved a decadent breakfast the way I have this summer! So I decided to play around in my own kitchen to come up with something Louisville brunch worthy. I think we found a winner, friends!
Sweet Challah bread French toast is topped with warmed dulce de leche, a sprinkling of powdered sugar, and a dollop of whipped cream. So warm and inviting! Your family will surely feel as though they’ve awoken in a five star bed and breakfast instead of at home when served this meal.
Serve with a side of maple bacon for extra points!
- 8 slices Challah bread
- 4 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 2 tablespoons sugar
- 4 large eggs
- ¼ cup milk
- ½ teaspoon vanilla extract
- 8 tablespoons canned dulce de leche
- Powdered sugar and whipped cream for topping, if desired
- In a small mixing bowl, whisk together cinnamon and sugar. Add the eggs, milk, and vanilla extract and whisk. Transfer mixture to a shallow container (I used a pie plate). Set aside.
- Heat a skillet over medium heat. Add butter and allow it to melt.
- Once butter has melted, dip both sides of bread in the egg mixture. Transfer bread slice to heated skillet. Cook until bread slice is golden brown on each side.
- To make dulce de leche drizzleable, transfer dulce de leche to a microwave safe bowl and microwave in 10-15 second increments, stirring between each increment, until dulce de leche has loosened and is drizzleable.
- To serve, dust French toast with powdered sugar, drizzle with 1 tablespoon of dulce de leche, and top with whipped cream.