Tahini challah French toast with rhubarb and date syrup

Take brunch up a notch with a couple of Israeli favourite ingredients


You can make this with regular challah, but the tahini version is definitely worth the effort.

Find more of Fabienne's recipes here

  • For the tahini challah: 
  • Mix all ingredients until they are all blended and you have a ball of dough. 
  • Knead the dough on a lightly floured worktop for 10-12 minutes until it becomes elastic l Leave it to rise in a warm place for about 1 ½ hours until the dough at least doubles in size. 
  • Divide the dough into two halves and then split each half into three equally sized balls. Roll each one into a sausage and plait into a loaf. Leave to prove for about for 30 minutes. 
  • Bake at 160-180°C for about 15-20 minutes until golden and the loaf sounds hollow when you tap the underside. 
  • For the compote: 
  • Heat oven to 180°C and line two oven trays with baking parchment. Mix the rhubarb with the sugar and pour it onto one tray. Put the dates on the other. Roast the dates for 20 minutes and the rhubarb for 30 minutes. Discard any water from the rhubarb and dry on paper towel. Set aside
  • To make the French toast: 
  • Beat the eggs and milk in a flat bowl. Cut the challah into thick slices
  • Dip the slices in the milk/egg mix leaving them to soak on each side for a few minutes, but not so long that they go soggy and fall apart. 
  • Melt the butter in a frying pan set over medium heat. Don’t let the butter burn. 
  • Fry on both sides until golden.
  • To serve:  On three separate plates or flat bowls, spoon 100g of yoghurt and top with a swirl of each of date syrup and tahini. Top with two slices of French toast and spoon over some of the roasted rhubarb and dates. Drizzle with more date syrup and tahini.

For the tahini challah 

(makes 2 medium loaves) 

500g strong bread flour

75g caster sugar

20g dried yeast

12g fine sea salt

250ml warm water

100ml sunflower oil

100g raw tahini 


For the fruit compote: 

800g rhubarb, cut into 2cm pieces

80g sugar

200g Medjool dates, chopped


For the French toast (1 challah/3 people)

20g butter

100ml milk

2 eggs

To serve:

Raw tahini

Date syrup

300g plain Greek  yoghurt or sour cream (for three portions)

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