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Challah French Toast
Custardy challah French toast, golden on the outside, soft inside, finished with your favorite syrup.
Servings 4 servings
Calories 169kcal
Equipment
- Bread knife
- Shallow dish for soaking
Ingredients
- 6 slices day-old challah 1‑inch thick
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoon clarified butter
- Maple syrup or fruit compote for serving
Instructions
- In a wide bowl, whisk eggs and milk until smooth. Add vanilla, cinnamon, and a pinch of salt. The custard should smell gently spiced and balanced.
- Pour the custard into a shallow dish. Lay in the challah slices and soak about 30 seconds per side until the crumb feels heavy but intact.
- Warm a cast-iron skillet over medium heat. Add clarified butter and let it melt and shimmer so the surface is evenly coated.
- Lay soaked slices in the skillet without crowding. Cook about 3 minutes per side, until edges are crisp and centers are custardy. Adjust heat as needed to prevent scorching.
- Move slices to plates while hot. Finish with maple syrup or spoonfuls of compote. Serve immediately.
Nutrition
Calories: 169kcal | Carbohydrates: 3g | Protein: 8g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 190mg | Sodium: 86mg | Potassium: 155mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 337IU | Vitamin C: 0.01mg | Calcium: 102mg | Iron: 1mg