Challah French Toast Recipe

Make the custard

In a wide shallow bowl or baking dish large enough for slices, whisk together 4 eggs, 1 cup whole milk, 1/2 cup heavy cream, 1 tsp vanilla extract, 1 tsp ground cinnamon, 1/4 tsp kosher salt, and 1 tablespoon granulated sugar until smooth and slightly frothy. This is the soaking custard for the challah.

Soak the bread

Cut the challah into 3/4–1 inch thick slices. Working in a single layer, place 4–6 slices in the custard, letting them soak 20–30 seconds per side until they absorb but are not falling apart. For very fresh challah, soak briefly; for day-old challah, allow up to 45 seconds per side. Transfer soaked slices to a wire rack while heating the pan. Repeat with remaining slices.

Cook the French toast

Heat a large skillet or griddle over medium heat. Add 1 tablespoon butter and swirl until melted. Place soaked slices in the skillet without crowding; cook 3–4 minutes per side until deep golden brown and slightly crisp at the edges, adding more butter (about 1 tablespoon) as needed for subsequent batches. Keep finished slices warm on a baking sheet in a 200°F (95°C) oven while you cook remaining slices.

In a small bowl combine 1/4 cup pure maple syrup with 1/2 tsp ground cinnamon. Stir until homogenous. If desired, reserve 2 tsp confectioners' sugar for a light dusting over finished plates.

To serve, drizzle a little of the warmed maple-cinnamon mixture over each stack of French toast slices. The maple mixture also can be brushed onto slices right after cooking to add sheen and flavor.

Make quick caramel

In a medium heavy-bottomed saucepan over medium heat, add 1/2 cup granulated sugar in an even layer. Allow sugar to melt without stirring for about 3–4 minutes, occasionally swirling the pan to encourage even browning. Once sugar has mostly liquefied and is amber, add 3 tablespoons unsalted butter and whisk until incorporated. Slowly pour in 1/2 cup heavy cream while whisking (mixture will bubble vigorously). Continue cooking 1–2 minutes until sauce is smooth. Remove from heat and stir in 1/4 tsp sea salt if using. Transfer to a heat-safe container and keep warm. If sauce thickens too much, rewarm gently and stir in a tablespoon of cream or milk to thin.

Prepare fruit: hull and quarter strawberries and rinse blueberries. Pat dry. Toss strawberries and blueberries gently if you like to combine flavors; reserve a few whole berries for plating.

To plate: stack 2–3 slices of challah French toast per serving. Spoon or drizzle warm caramel sauce over the stack, then drizzle the maple-cinnamon syrup. Arrange strawberries and blueberries on and around the stack. Dust lightly with confectioners' sugar if using and garnish with mint leaves.