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Fresh baked challah bread double dipped in our caramel vanilla infused milk and egg batter stuffed with fresh blueberries and shredded coconut topped with fresh blueberries and our vanilla sauce. Slice challah bread loaf into 1 ½ - 2 inch thick slices. In a large bowl, whisk together eggs, milk, salt, nutmeg, cinnamon, vanilla and caramel sauce. Dip each slice into the mixture and submerge to ensure that each slice absorbs the batter. Let each slice soak about 1 minute. Be careful not to oversoak or the bread will get mushy. Melt the unsalted butter in a skillet set at medium heat. Once the butter is melted, griddle each slice of the challah bread. Once one side starts browning and getting crispy, flip and cook the other side. It should take about to 3-4 minutes per side. For the last 2 minutes of cooking of the second side, add half of the blueberries into the skillet and let them warm. They will start popping and their juices will be released. Press the blueberries into the cooked French toast before removing the French toast from the skillet. Once it has been thoroughly cooked, plate the French toast and top it with more fresh blueberries and shredded coconut. Finally, drizzle the vanilla sauce liberally followed by a good dusting of powdered sugar. Maple syrup can then round out this dish, but it is optional to taste! And the most important step, ENJOY! 1 Fresh Baked Challah Bread Loaf 6 Eggs 3 Cups Whole Milk 2 tsp Vanilla 1 tsp Cinnamon 1 tsp Nutmeg 4 Tbsp Caramel Sauce 2 Tbsp Vanilla Sauce 2 Cups Fresh Blueberries ½ Cup Fresh Shredded Coconut ½ Stick Unsalted Butter Pinch of Kosher Salt Powdered Sugar Maple Syrup @cheatdayeats Blueberry Coconut Bliss French Toast POWERED BY: EAT IN VUENJ.COM 33

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