Greatest Of All Time French Toast
, 40 min + overnight (or 30 min drying), 4 portions
Thick-cut challah soaked in spiced custard, pan-fried until golden, served with whipped salted butter and maple syrup.
| prepPreheat oven to 180°F / 82°C | ||||
| 8 slices Challah bread (each 1–1¼ inches thick) | Dry bread 180°F / 82°C, 30 min, flip halfway | Soak bread 2 min per side in custard | Plate, top with whipped butter, syrup & powdered sugar | |
| 6 large eggs | Whisk eggs, brown sugar, vanilla, cinnamon, salt, nutmeg | Whisk in half and half until smooth | ||
| 120 g brown sugar | ||||
| 5 g vanilla extract | ||||
| 2 g ground cinnamon | ||||
| 6 g kosher salt | ||||
| 2 g ground nutmeg | ||||
| 450 ml half and half | ||||
| neutral oil | Heat skillet, add oil & butter over medium-low | Cook soaked bread 4 min per side, stirring occasionally | ||
| unsalted butter (for cooking) | ||||
| maple syrup | ||||
| powdered sugar | ||||
| 230 g / 2 sticks softened unsalted butter | Whip butter & salt to soft peaks | |||
| 2 g kosher salt (for whipped butter) | ||||
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