Challah French Toast
Thick challah slices soaked in a half and half custard and cooked in butter until golden outside and creamy inside.
Equipment
- Large skillet
- Shallow baking dish
- Whisk
- Wire rack
Ingredients
Main Ingredients
- 8 slices challah or brioche bread 3/4 to 1 inch thick, about 1 loaf
- 2 cup half and half
- 4 large eggs
- ¼ cup granulated sugar
- 2 tsp vanilla extract
- ½ tsp ground cinnamon
- ⅛ tsp salt
- 3 tbsp unsalted butter for cooking
- 2 tbsp powdered sugar and maple syrup for serving
Instructions
Cooking
- Dry the bread. Cut 8 thick slices and leave them out 30 minutes if fresh. Make the custard. Whisk the half and half, eggs, sugar, vanilla, cinnamon, and salt in a shallow dish.
- Soak. Dip each slice about 20 seconds per side and let the excess drip off.
- Heat the butter. Melt 1 tbsp butter in a skillet over medium low heat until foamy.
- Cook. Brown 3 slices at a time, 3 to 5 minutes per side, until golden and set in the center.
- Hold. Keep finished slices on a rack in a hot oven at 200 degrees F while you cook the rest.
- Serve. Top with powdered sugar, butter, and warm syrup.
Notes
Substitutions: Whole milk can replace the half and half for a lighter custard.
Tips: Use day old bread, soak about 20 seconds per side, and keep the heat at medium low.
Storage: Refrigerate up to 3 days and reheat in a toaster oven at 350 degrees F. Freeze slices flat up to 1 month.