Nana's French Toast Recipe

Make the custard

In a wide shallow bowl or a rimmed baking dish large enough to hold a slice of challah, whisk together the 4 large eggs, 1 cup whole milk, 1/4 cup heavy cream, 2 tablespoons granulated sugar, 2 teaspoons vanilla extract, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine sea salt until smooth and slightly frothy.

Rest the custard

Let the custard sit for 5 minutes at room temperature so flavors meld and any bubbles settle; whisk once more before dipping bread.

Prepare challah

If the challah is very fresh and soft, dry the slices on a wire rack for 20–30 minutes or lightly toast them for 2 minutes per side in a 350°F oven to help them hold up to soaking. The goal is slightly dry exterior so slices absorb custard without falling apart.

Heat skillet

Place a large heavy skillet or griddle over medium heat. Add 1 tablespoon of the unsalted butter and let it melt and begin to foam but not brown. Reduce heat to medium-low if butter browns too quickly.

Dip & cook

Working 2–3 slices at a time (depending on skillet size), dip each thick challah slice into the custard, allowing it to soak for 8–12 seconds per side for a thick slice (about 3/4"–1" thick). Hold the slice briefly at the edge to let excess drip back into the dish. Place directly into the hot skillet. Cook until deep golden brown, about 3–4 minutes per side, pressing gently with a spatula for even contact. Add more butter to the skillet (about 1 tablespoon) as needed between batches to maintain a golden crust. Transfer cooked slices to a warm oven (200°F) on a baking sheet to keep warm while you finish remaining slices.

Prepare strawberries

While cooking the last batch, hull and thinly slice the fresh strawberries. Toss them gently with 1–2 teaspoons of maple syrup (taken from the measured amount) or a sprinkle of the optional powdered sugar to macerate slightly for 5 minutes so juices release and berries stay bright.

Plate and serve

Arrange 2 slices of warm challah French toast per serving on plates (for 8 slices total, this yields 4 servings). Top each stack with a generous spoonful of sliced strawberries, a pat (about 1/2 tablespoon) of the serving butter on each portion, and drizzle with pure maple syrup to taste (suggested: about 2 tablespoons / 30 ml per serving). If desired, dust lightly with the optional powdered sugar. Serve immediately while warm.

Make-ahead & storage note

You can prepare the custard and slice the challah up to 4 hours ahead; keep custard chilled. Leftover French toast keeps in an airtight container in the refrigerator for up to 2 days and reheats best in a 350°F oven for 8–10 minutes.