Challah French Toast

On a Sunday morning, it doesn’t get much better than a stack of French toast, a glass of iced coffee, and a good book (currently, I’m re-reading The Shadow of the Wind for the 50th time). French toast was one of the first things I ever learned to make, as it was a great favorite of mine starting around age 4. This recipe is my variation on the one my mom taught me — which isn’t even written down, rather memorized by proportion. My parents generally use any type of bread, like leftover baguette or cinnamon-raisin bread, but I think that the challah brings it over the top.

Challah French Toast (serves 4)

1 loaf challah or brioche, cut into 1/2 inch thick slices

3-4 tablespoons butter

3 eggs

1/2 cup cream

1 cup milk

2 tablespoons sugar

1 teaspoon vanilla

Maple syrup

In a large shallow bowl, whisk eggs, cream, milk, sugar, and vanilla until incorporated. Melt 1/2 – 1 tablespoon butter in a griddle or cast iron pan on medium-low. Dip one piece of challah into egg mixture, coating both sides well. Fry until browned on both sides and cooked through, about 2-3 minutes per side. Repeat with remaining slices. Serve immediately with maple syrup.……………………………………………………………………………………………………………………………………………………………….