French Toast Recipe

Make the custard

In a wide, shallow bowl or baking dish large enough to hold two slices of challah side-by-side, whisk together 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1 tsp vanilla extract, 2 tbs granulated sugar, and a pinch of fine sea salt until fully combined and slightly frothy.

Soak the bread

Working 1–2 slices at a time, press each slice of day-old challah into the custard for 15–20 seconds per side, allowing the custard to absorb but not become soggy. Lift and let excess drip back into the dish. Place soaked slices on a wire rack while you heat the pan; continue until all slices are soaked.

Heat the skillet

Place a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon of unsalted butter and let it melt and begin to foam but not brown. Reduce heat slightly if butter browns too quickly.

Pan-fry the challah

Add 2 soaked slices to the skillet (do not overcrowd). Cook until deep golden brown, about 3–4 minutes per side, pressing gently with a spatula for even contact. Add additional butter (about 1 tablespoon) as needed between batches. Repeat until all slices are cooked, keeping finished slices warm in a low oven (200°F / 95°C) on a baking sheet with a rack.

Make tahini-maple sauce

In a small bowl combine 1/2 cup pure tahini and 1/2 cup pure maple syrup. Stir in 1 tsp fresh lemon juice and 1 tablespoon warm water to loosen the mixture. Whisk until smooth and pourable; if too thick, add another teaspoon of warm water at a time until desired consistency is reached. Taste and add a pinch (or up to 1/8 tsp) of flaky sea salt if desired to round flavors.

Prepare fruit and ice cream

Divide 2 cups fresh mixed fruit among serving plates or a platter. If using berries, gently toss; for bananas or stone fruit, slice just before serving to prevent browning. Place 1 scoop of vanilla ice cream per serving in a small bowl or on the plate; keep ice cream in the freezer until plating.

Plate and finish

Arrange 2 slices of hot challah French toast per serving on plates. Drizzle each portion generously with the tahini-maple sauce (about 2 tablespoons per serving). Top with a scoop of vanilla ice cream and a portion of fresh fruit (about 1/2 cup). Finish with a light sprinkle of flaky sea salt and an optional dusting of 1/8–1/4 tsp ground cinnamon. Serve immediately so the ice cream melts slightly over warm toast.