Name: Challah French Toast
Total time: 15 min
Yield: 4 to 6
Cuisine: American, Jewish
Ingredients: 6 large eggs; ¾ cup low-fat milk; ¾ cup heavy cream; 2 tablespoons honey; 1½ teaspoons vanilla extract; 2 teaspoons cinnamon; Heaping ¼ teaspoon salt; 1 loaf day old challah, brioche or other good bread sliced ¾-inch thick; Unsalted butter; Vegetable oil; Maple syrup, for serving

Challah French Toast

By Jenn Segal

Soaked in a rich cinnamon-laced custard, this challah French toast is fit for a special occasion.

Servings: 4 to 6

Total Time: 15 Minutes

Ingredients

6 large eggs
¾ cup low-fat milk
¾ cup heavy cream
2 tablespoons honey
1½ teaspoons vanilla extract
2 teaspoons cinnamon
Heaping ¼ teaspoon salt
1 loaf day old challah, brioche or other good bread sliced ¾-inch thick
Unsalted butter
Vegetable oil
Maple syrup, for serving

Instructions

Preheat oven to 250°F. Set wire rack on baking sheet and set aside.
In a large baking dish, whisk together the eggs, milk, cream, honey, vanilla, cinnamon and salt.
Place a few slices of the challah in the custard and let soak, flipping occasionally, until saturated but not falling apart, 1 to 2 minutes depending on how moist you like your French toast.
Heat 1½ tablespoons butter and 1½ tablespoons oil over medium heat in a large skillet. Cook the first batch of soaked bread until golden brown, 2-3 minutes per side. Transfer to the wire rack and place in the oven to keep warm while cooking the remaining bread. Wipe the skillet clean with paper towels. Soak and fry the remaining bread, using butter and oil as necessary, until it's all cooked. Serve hot with maple syrup.

Nutrition Information

Serving size: 6
Calories: 543
Fat: 33 g
Saturated fat: 14 g
Carbohydrates: 45 g
Sugar: 10 g
Fiber: 2 g
Protein: 15 g
Sodium: 481 mg
Cholesterol: 282 mg