Name: Copper Sharks Classic Challah French Toast Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 loaf challah loaf, stale or day-old; 6 large eggs; 1 cups whole milk; 0.5 cups heavy cream; 2 tbs granulated sugar; 1 tsp pure vanilla extract; 0.5 tsp ground cinnamon; 0.25 tsp kosher salt; 2 tbs unsalted butter (for cooking); 1 tsp neutral oil (optional, for cooking); 4 large egg yolks; 0.5 cups granulated sugar; 1 cups whole milk; 0.5 cups heavy cream; 1 tsp vanilla bean (split) or vanilla extract; 0.125 tsp kosher salt; 2 cups fresh mixed berries (strawberries, blueberries, raspberries); 0.25 cups fresh mint leaves; 2 tsp powdered sugar (optional); 0.5 cups maple syrup (optional)

Method

For the French toast

Prepare bread

Slice the challah loaf into 1- to 1.5-inch thick slices. If using fresh challah, dry the slices on a baking sheet in a 250°F (120°C) oven for 10–12 minutes or leave out for a couple of hours so they soak but do not fall apart.

Make custard base

In a large shallow baking dish or bowl, whisk together 6 whole eggs, 1 cup whole milk, 1/2 cup heavy cream, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt until smooth and combined.

Soak bread

Working in a single layer, place 4–6 slices of challah (depending on pan size) into the custard mixture. Let soak 20–30 seconds per side for slightly custardy center; increase to 60 seconds per side for very soft bread. Lift slices and let excess custard drip off.

Cook

Heat a large skillet or griddle over medium heat and add 1 tablespoon unsalted butter and 1 teaspoon neutral oil (helps prevent burning). When butter foams, add soaked challah slices (do not crowd). Cook 3–4 minutes per side until deep golden brown and slightly crisped edges; add remaining butter as needed and reduce heat slightly if browning too fast. Transfer cooked slices to a warm oven (200°F/95°C) on a sheet pan while you cook remaining slices.

For the crème anglaise

Heat milk and cream

In a medium saucepan, combine 1 cup whole milk, 1/2 cup heavy cream, and the split vanilla bean (scrape seeds into the milk and add pod) or 1 teaspoon vanilla extract. Heat over medium until just steaming and small bubbles form at the edges; do not boil.

Temper yolks

In a bowl, whisk 4 egg yolks with 1/2 cup granulated sugar and 1/8 teaspoon kosher salt until pale and slightly thickened. Slowly ladle about 1/3 cup of the hot milk mixture into the yolks while whisking constantly to temper. Repeat with another 1/3 cup until yolks are warmed.

Finish custard

Pour tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a wooden spoon or spatula and scraping the bottom, until mixture thickens and coats the back of the spoon (170–175°F / 76–80°C). Do not boil. Remove from heat, strain through a fine mesh sieve into a bowl to remove the vanilla pod and any coagulated bits. If desired, stir in 1/2 teaspoon vanilla extract (if you used a pod, omit). Chill slightly or keep warm in a bain-marie until serving.

For serving

Plate 2–3 slices of challah French toast per person. Spoon warm crème anglaise over each stack or serve the crème anglaise on the side for dipping.

Scatter fresh mixed berries around and on top of the French toast. Garnish with a few mint leaves.

Dust lightly with powdered sugar if desired and offer maple syrup on the table.

Serve immediately while toast is warm and crème anglaise is still silky.