Pineapple Sage-Scented Challah French Toast - cooking recipe

Ingredients

1/2 cup 1% milk, divided
1/4 cup fresh pineapple sage leaves
1 egg, beaten
2 teaspoons brown sugar
1 splash vanilla extract
2 thick slices raisin challah bread
1 tablespoon vegetable oil, or as needed

Preparation

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.