To most people, the ban of butter in French toast preparation might come as a surprise or even shock. But I'm not most people. I grew up with a father who is 'allergic' to the smell of butter (his other 'allergies' include cilantro and lamb). As such, our French toast, along with any other sauteing endeavors, were prepared using oil. I've had French toast numerous times and wanted try a different approach today. And that is when pineapple sage-scented challah French toast was born. Welcome to the world! I hope you have a long, successful life.


Recipe Summary

10 mins
5 mins
5 mins
20 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

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

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

  • 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.

Cook's Note:

You can substitute any milk for the 1% milk.

Feel free to use any other day-old bread. I used raisin challah but you can also use the regular variety.

Nutrition Facts

390 calories; protein 11.1g 22% DV; carbohydrates 53.7g 17% DV; fat 14.3g 22% DV; cholesterol 118mg 39% DV; sodium 387.5mg 16% DV. Full Nutrition