Sugar Glazed Challah with Nectarines and Crème Fraiche
Makes: 4
  • 4 to 8, ½-inch thick slices of challah or brioche bread, (number depending on size)
  • 6 tablespoons unsalted butter, melted
  • 6 tablespoons sugar
  • 2 nectarines, firm but ripe, pitted and halved
  • ½ cup crème fraiche, stirred until soft
  1. Have your grill going at a medium heat. If you have a temperature gauge, aim for a range of 325°F to 375°F. Coat rack with nonstick spray and have rack set at its most indirect position.
  2. Brush each bread slice on both cut sides with melted butter and thoroughly coat with sugar. Do the same with the nectarines. Begin cooking nectarines first, cut side down, grill covered until fruit is sugar glazed and grill marks have formed. Flip over to rounded side and continue to cook, grill covered. The fruit might take up to 10 minutes. Meanwhile, begin to grill bread; you want to keep grill covered as much as possible, but you will need to also keep an eye on the bread, too. You are aiming for the sugar to melt and glaze the bread, without burning it, which will take anywhere from approximately 1 to 3 minutes per side.
  3. Plate warm bread with half a nectarine alongside. Dollop with crème fraiche and serve immediately.
Recipe by Bakepedia at