Challah French Toast
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Emily Hlavac Green
Leftover bread for French toast is reason enough to make homemade challah. Of course, you can buy the challah as well. Slightly stale challah is perfect for soaking in the custard and fries up into a beautiful crisp exterior with a still pillowy soft interior. Cut your slices a little thick to help it stand up to the custard. Challah is far superior to a thin slice of classic white bread and once you try it, you'll never look back.
Have you made this yet? Let us know how it went in the comments below!
Yields:
4
- 6
servings
Prep Time:
0
hours
5
mins
Total Time:
0
hours
35
mins
Ingredients
1
loaf challah, preferably day old, cut into 1-inch thick slices
1 1/2
c.
milk
1/2
c.
heavy cream
5
large eggs
1/3
c.
granulated sugar
2
tsp.
pure vanilla extract
1
tsp.
cinnamon
1/4
tsp.
nutmeg
Pinch of kosher salt
Butter, for cooking
Powdered sugar, for serving
Maple syrup, for serving
Directions
- If your bread is not day old, dry it out in the oven. Place bread on two large baking sheets and bake at 200º for 20 minutes, then let cool.
- In a large bowl, whisk together milk, heavy cream, eggs, sugar, vanilla, cinnamon, nutmeg, and a large pinch of kosher salt. Working with about 3 to 4 slices at a time, depending on what will fit into your skillet, dip slices in milk mixture, letting them soak for 10 seconds on each side. Place on a plate while you prepare your skillet.
- In a medium skillet over medium-low heat, melt 2 tablespoons butter. As soon as it starts to sizzle, add soaked bread and let cook until golden, 5 minutes per side. Repeat with remaining bread, adding more butter to skillet as needed.
- Serve french toast immediately topped with powdered sugar and maple syrup, as desired.
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