Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Custard / Soaking Mixture
Bread
Finish & Serving
Method
Custard / Soaking Mixture
Make custard
In a large shallow bowl or a wide baking dish, whisk together the eggs until homogeneous. Add the whole milk, heavy cream, granulated sugar, vanilla extract, sea salt, and ground cinnamon (if using). Whisk thoroughly until sugar is mostly dissolved and mixture is smooth. Taste and adjust sweetness or salt lightly.
Soak bread
Slice the challah into 1 to 1 1/2-inch thick slices if not pre-sliced. Working in a single layer, lay up to 4 slices in the custard. Let them absorb for 20–30 seconds per side for slightly custardy interior, or up to 1 minute per side for a more fully soaked center. Flip once so both sides are evenly coated. Transfer briefly to a wire rack while you heat the pan (do not let them drip excessively).
Bread
Heat pan and cook
Place a large nonstick skillet or cast-iron pan over medium heat. Add 1 tablespoon unsalted butter and let it melt, swirling to coat the pan. Reduce heat to medium-low to prevent over-browning. Add 2–3 soaked challah slices without crowding the pan. Cook 3–4 minutes on the first side until deep golden brown and set. Carefully flip and add a little more butter (about 1/2 tablespoon) if pan looks dry; cook the second side 2–3 minutes until golden and cooked through. Adjust heat as needed so exterior browns without burning before interior cooks. Transfer cooked slices to a warm oven (200°F / 95°C) on a baking sheet to keep warm while you cook remaining bread, adding more butter as needed. Repeat with remaining slices.
Finish & Serving
Serve
Stack 2–3 slices per serving on plates. Dust lightly with confectioners' sugar if using. Drizzle Maine maple syrup generously over the toast and serve extra syrup at the table. Garnish with fresh berries or sliced fruit if desired. Serve immediately while hot.
Make-ahead & reheating
To hold for a short time, keep finished slices in a single layer on a baking sheet in a 200°F (95°C) oven for up to 30 minutes. For longer storage, cool completely, refrigerate in an airtight container for up to 2 days or freeze. Reheat frozen or refrigerated slices on a baking sheet in a 350°F (175°C) oven for 8–12 minutes or until heated through, flipping once.