Though not quite as rich, Challah bread is similar to French brioche; and, like brioche it makes wonderful toast and French toast. Here at Blackbird we make Challah bread every Friday. If you happen to have a rogue bit of challah left over, or indeed one of our soft white rolls, all it takes is a few extra ingredients to whip this up, courtesy of Mr. Nigel Slater. This recipe is both seasonal and avoids waste, so you can feel virtuous in the making, if not in the eating of this one! I'm not sure when you're supposed to eat it...if it has fruit, bread and nuts would that make it brunch? Or perhaps pudding? Either way it's delicious...
Ingredients for 2/3
Leftover challah bread or brioche
Caster sugar & nuts (we used hazelnuts and almonds)
Measure out 100g each mascapone and double cream. Whip the cream until thick, add some vanilla flavouring of choice, be it essence, pod or extract, then fold in the cheese.
Mix 40g sugar with a couple of spoonfuls of water. Bring to a simmer and add the nuts. Don't stir it too much and wait until they become golden. Before they get too toasty, scoop them out of the pan onto an oiled tray or silicon sheet if you should own such fancy-ness. Leave them to cool, then chop up. If you cannot be bothered with the faff (although it is worth it) just jiggle your nuts in a dry frying pan for a few minutes to toast, trying not to snigger.
When everything is ready assemble your beast. Toast the bread, dollop the creamy mixture on top, then add your fruit and finally sprinkle on the nuts with a suitable flourish and resolve to exercise more!