Challah French Toast Recipe
Whipped butter and maple syrup.
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Ingredients
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Sweet Additions
French Toast Base
Method
Sweet Additions
- 1
Make whipped butter
Place 4 tablespoons softened unsalted butter in a small bowl. Using a fork or small whisk, beat the butter until smooth and slightly airy, 1–2 minutes. If desired, fold in 1 teaspoon maple syrup for a lightly sweetened butter. Transfer to a small serving dish and refrigerate briefly while you prepare the toast so it stays soft but stable.
- 2
Prepare syrup and garnishes
Pour 3 tablespoons pure maple syrup into a small pitcher for serving. If using berries, rinse and pat dry. Place powdered sugar in a small sieve for dusting at the end.
French Toast Base
- 3
Make the custard
In a wide shallow bowl or baking dish large enough to hold a slice of challah, whisk together 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 1 teaspoon vanilla extract, 2 tablespoons granulated sugar, 1/4 teaspoon fine sea salt, and 1/2 teaspoon ground cinnamon until smooth and slightly frothy.
- 4
Soak the challah
Arrange 8 slices of thick challah on a baking sheet. Working one or two slices at a time, submerge each slice in the custard mixture for 10–15 seconds per side (longer if the bread is very fresh and dense, up to 30 seconds) so the slice soaks through but doesn’t fall apart. Let excess custard drip off and transfer to a rack while you heat the pan.
- 5
Heat the pan
Warm a large skillet or griddle over medium heat. Add 2 tablespoons unsalted butter and 1 teaspoon neutral oil (optional) to the pan; swirl until the butter melts and begins to foam but not brown. The oil raises the smoke point and prevents burning.
- 6
Cook the French toast
Place soaked challah slices in the hot pan without crowding (work in batches if needed). Cook until golden brown and crisp at the edges, about 3–4 minutes per side, reducing heat slightly if the exterior is browning too quickly before the center cooks. Add a little more butter between batches as needed.
- 7
Keep warm
If cooking in batches, keep finished slices in a single layer on a baking sheet in a 200°F (95°C) oven to stay warm and crisp while you finish the rest.
- 8