I am no stranger to markets. The best place to get to know the real heart of a city is there, where everyday people go to buy their food, chat with their favorite vendors, and enjoy the strangely comforting chaos of it all. Shuk Levinsky in Tel Aviv was just around the corner from my apartment in the neighborhood of Florentin, and I visited often to stock up on the best of the country’s dates, nuts, and spices. This indulgent French toast is representative of my time in Tel Aviv- with homemade challah bread I’d knead by hand, saffron, pistachios, and vanilla beans from California Market, and the very best labneh from Yom Tov Deli. A breakfast to end all other breakfasts, it’s a perfect meal for a slow Shabbat morning.

Saffron French Toast with Vanilla Bean Orange Blossom Labneh

Serves 3

Ingredients:
For the French toast:

• 6 thick slices challah bread (2.5–3 cm thick, day-old is ideal and homemade is prefered)
• 375 milliliters whole milk
• 3 large eggs
• 1½ tablespoon honey
• ½ vanilla bean (or substitute vanilla extract)
• A pinch fine salt (I prefer Maldon)
• A generous pinch saffron threads (15–20 threads)
• A pinch orange or lemon zest (optional)
• 30 grams butter + neutral oil for frying

For the labneh and assembly:

• 300 grams labneh
• ½ vanilla bean (or substitute vanilla extract)
• Orange blossom water, to taste
• A pinch of fine sea salt
• A handful fresh pistachios, roughly chopped
• A handful of fresh pomegranate arils

Method:

For the French toast:
1. In a small saucepan over medium-low heat, gently warm the milk until steaming (not boiling). Lightly crush saffron threads and add to milk. Cover and infuse 10–15 minutes until deeply golden.
2. Whisk eggs, honey, vanilla, salt, and citrus zest. Slowly whisk in the warm saffron milk and pour into a shallow dish- a pie or casserole dish works best. This creates a perfect custard to soak into the challah.
3. Dip the challah slices 30–45 seconds per side. Gently press so the custard penetrates the dense crumb without turning soggy.
4. Heat a frying pan over medium-low heat. Add butter and a splash of oil.
5. Cook each slice for 3–4 minutes per side until deeply golden. If slices are very thick, lower heat and cover the pan for the last minute to set the center.

For the labneh and assembly:
1. In a small bowl, mix together the labneh, vanilla, orange blossom water, and salt until combined. Taste and adjust the flavors to your liking.
2. To assemble, pile slices of your gorgeous French toast on your favorite plate, add a dollop of labneh, and top with a sprinkle of pistachios and pomegranate.

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