Golden Challah French Toast

Thick-cut challah bread soaked in a rich vanilla-custard bath and pan-fried in butter until crisp on the outside and custardy within.

• Prep: 5 min
• Cook: 15 min
• Total: 20 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy

Dietary

• Vegetarian
• Pescatarian
• Nut-Free
• Low-Sodium
• Low-Calorie

Tags

• quick
• classic
• comfort food
• sweet
• rich

Ingredients

• 12 slice challah bread (sliced 3/4-inch thick)
• 6 eggs (large)
• 1 cup whole milk
• 0.25 cup heavy cream
• 1.5 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 0.25 teaspoon kosher salt
• 2 tablespoon unsalted butter
• 0.5 cup maple syrup
• 1 cup fresh raspberries (rinsed)

Instructions

1. In a wide, shallow dish, whisk together 6 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 1 1/2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt.
2. Melt 1 tablespoon unsalted butter in a large nonstick skillet or griddle over medium heat.
3. Dip 12 slices challah bread into the egg custard, soaking for 10 seconds per side so the bread absorbs the liquid without falling apart.
4. Cook in batches for 3 to 4 minutes per side until deeply golden brown and cooked through, adding remaining 1 tablespoon butter as needed.
5. Serve hot plated with 1 cup fresh raspberries and 1/2 cup pure maple syrup.

Notes

Day-old slightly stale challah absorbs the custard best without getting soggy.

Nutrition (per serving)

• Calories: 410
• Protein: 12.4 g
• Carbohydrates: 53.6 g
• Fat: 16.1 g
• Fiber: 2.8 g
• Sodium: 420 mg
• Saturated Fat: 6.8 g
• Sugar: 24.2 g
• Cholesterol: 222 mg