A couple of weeks ago, I made challah in hopes of making challah French toast. The yeast I had in my fridge expired, but I tried it anyway and the bread was a disaster. I finally went out and bought some more yeast and tried again. Success! The first loaf was a little brown, but the second loaf was perfect. Since Miles had a few friends over, I tried making French toast again.
I was actually very nervous about the entire process. I loved French toast as a kid, but after going to one too many restaurants that over soak their bread (to me), I could never tell if the bread was undercooked or just moist. I should tell you that I don’t eat eggs, so anything that’s too custard-like grosses me out!
I sliced the entire loaf, whipped up the batter and started my soak. I know most recipes tell you to soak the bread for about 10 minutes per side, or even overnight. Yuck! I’m not making bread pudding. I’m looking for a nice soft, yet light and fluffy bread with a hint of cinnamon. So I soaked my bread for maybe 10 seconds (I didn’t count if off, but I did make sure that the bread absorbed the custard) and cooked it slow and low on the griddle. The boys loved it! I loved it! The bread was everything that I hoped and it wasn’t too eggy. I was a bit nervous with the first few slices because I could see the egg frying on the edges of the bread and I thought it might taste like omelet bread. But it didn’t, it was great. It’s so nice to have French toast back in rotation again.
Challah French Toast
- 5 large eggs
- ¾ cup heavy cream
- ¾ cup whole milk
- ¼ cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon vanilla
- pinch of kosher salt
- 1 loaf of challah cut into 1-inch thick slices
- Pure maple syrup , jam, or powdered sugar (for serving)
Preheat oven to 250°. Lightly beat eggs, cream, milk, sugar, cinnamon, vanilla and salt in a large shallow baking dish (a lasagna pan is perfect). Add bread, turn to coat, then press down gently on bread until you feel it start to soak up custard mixture.
Flip bread and soak on second side, pressing down gently from time to time, until bread is saturated but not soggy.
Heat butter in a large skillet over medium heat. When foaming subsides, carefully lift 3 slices of bread from custard, letting excess drip back into dish, and cook in skillet until golden brown and center of toast springs back when pressed, about 2 – 3 minutes per side. Transfer toast to a wire rack set inside a rimmed baking sheet and keep warm in oven while you cook remaining slices of bread with more butter.
Serve French toast with butter, maple syrup, jam, and/or powdered sugar.
Adapted from bon appetit