Challah French Toast (Printable Version)
Thick challah bread soaked in vanilla-cinnamon custard, cooked until golden and served with maple syrup and butter.
# Ingredients:
01 -
1 loaf Challah or Brioche bread, cut into thick slices
02 -
2 cups half-and-half or heavy cream
03 -
4 large eggs
04 -
1/4 cup granulated sugar
05 -
2 teaspoons vanilla extract
06 -
1/2 teaspoon ground cinnamon
07 -
Salted butter for cooking
# Steps:
01 -
Slice challah or brioche bread into thick slices. Ideally, use day-old bread as it has better structure for absorbing the custard mixture.
02 -
Whisk together cream/half-and-half, eggs, sugar, vanilla extract, and cinnamon until fully combined. For best results, use an immersion blender or standard blender to ensure the cinnamon is fully incorporated into the custard.
03 -
Dip each slice of bread into the custard mixture, allowing it to fully soak both sides for approximately 20 seconds. Carefully remove the bread and let excess custard drain off.
04 -
Heat a skillet over medium-low heat. Add a generous amount of butter to the pan - this creates a golden-brown crust and adds flavor.
05 -
Cook each slice for 3-5 minutes per side. If the exterior browns too quickly, reduce heat to low. The low, slow cooking ensures the custard-soaked center cooks through completely.
06 -
Serve immediately with a light dusting of powdered sugar, a pat of salted butter, and pure maple syrup.
# Notes:
01 -
Using stale or day-old bread provides better structure and absorption capacity for the custard.
02 -
Blending the custard mixture ensures cinnamon is fully incorporated instead of floating on top.
03 -
Low, slow cooking is essential for fully cooking the custard-soaked interior without burning the exterior.