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Vanilla Custard Challah French Toast
RECIPE
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: About 8 slices
If you ask me, French toast is the king of breakfast. Pancakes and waffles are delicious in their own way, but there's something about bread dipped into a cinnamon-sugar custard, seared in butter, and drizzled with maple syrup that just makes you feel like today is going to be a good day. With the use of challah bread, we get thick, fluffy, and eggy slices of French toast. By searing the French toast in butter and oil, we get a rich, buttery taste, while the oil helps prevent the butter from burning, to achieve the perfect crisp crust on the outside.
Notes
You can alter the white sugar and brown sugar measurements to your preferences.
After French toast slices are done cooking, let them rest on a plate and loosely cover, or place on a wire rack on top of a baking sheet in a preheated oven at 200°F (95°C) until ready to serve.
INGREDIENTS
1 loaf challah bread, 16 ounces
1 ½ cups (375ml) heavy cream
3 large eggs
⅓ cup (65g) granulated sugar
⅓ cup (70g) packed dark brown sugar
2 tsp pure vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp kosher salt
4 tbsp vegetable oil or neutral oil of choice, divided to cook
4 tbsp unsalted butter, divided to cook
Powdered sugar, fresh fruit, and/or maple syrup, to serve
Recommended Equipment
Large Skillet
Mixing Bowls
Whisk or Immersion Blender
INSTRUCTIONS
1. Slice the challah into 1-inch (2.5cm)-thick slices. There should be about 6 slices. In a medium bowl, combine the heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt to make the custard. Use an immersion blender to blend the ingredients until combined, 1 to 2 minutes. If you don't have an immersion blender, whisk until smooth.
2. You will be cooking the French toast slices in batches, so it will be helpful to have everything set up next to the stove before you get started. Heat a large skillet over medium-low heat. After 30 seconds to 1 minute, you can test to see if your skillet is hot enough by adding 1 tablespoon of vegetable oil. If you add the oil and it easily spreads around, then the skillet is hot enough. If the oil is still thick and spreads in streaks, then your skillet is not hot enough. Once the oil and skillet are hot enough, add 1 tablespoon of butter. Once the butter is melted, swirl the pan so the butter and oil coat the bottom of the skillet.
3. Place a slice of challah in the custard to soak, until there are no dry spots left, about a few seconds, then flip and repeat on the other side. Let the excess custard drip back into the bowl, then place the bread in the skillet. Lightly press down on the top with a spatula to make sure the whole slice is touching the pan, so the bread cooks evenly. Repeat the soaking process with another slice or two of bread. Depending on the size of the skillet, I recommend cooking no more than 2 or 3 pieces at a time, to make sure the pieces have space between them, so they cook evenly and don't steam (which prevents the French toast from developing a crispy crust and makes it soggy instead).
4. Cook the slices until golden brown, about 2 minutes on each side. It is best to not mess with the French toast while it is cooking, but you can check for progress by using your spatula to lift them up a little to peek. As the French toast finishes, move the cooked pieces to an oven-safe tray or plate, cover loosely with foil, and place in the oven to keep warm while cooking the remaining pieces.
5. Repeat Steps 3 through 5 for each batch as you cook the rest of the bread, including adding 1 tablespoon of butter and 1 tablespoon of vegetable oil to the skillet before cooking.
6. When all the French toast is cooked, serve immediately with your favorite toppings such as powdered sugar, fruit, and maple syrup.
