This isn’t your everyday French toast — the kind you might throw together with some sandwich bread, eggs and low-fat milk. It’s so much more special. Made with challah and a rich custard flavored with honey, vanilla and lots of cinnamon, it cooks up slightly crisp on the exterior and creamy on the interior, and tastes almost like bread pudding.
Just be sure to use good bread — plain ol’ supermarket bread will not give you the same delicious results as bakery-quality bread.
Begin by whisking together the eggs, milk, cream, honey, vanilla, salt and cinnamon in a large baking dish.
Soak the bread in the custard until saturated but not falling apart, 1-2 minutes. If you like your French toast extra moist, soak it a bit longer.
Pan fry the soaked bread in equal parts butter and vegetable oil until golden brown on both sides.
Serve hot with maple syrup.
My Recipe Videos
Perfect French Toast
- 6 large eggs
- 3/4 cup low-fat milk
- 3/4 cup heavy cream
- 2 tablespoons honey
- 1-1/2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- Heaping 1/4 teaspoon salt
- 1 loaf day old challah, brioche or other good bread sliced 3/4-inch thick
- Unsalted butter
- Vegetable oil
- Preheat oven to 250 degrees. 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 half of the sliced bread in the custard and let soak, flipping occasionally, until saturated but not falling apart, 1-2 minutes depending on how moist you like your French toast.
- Heat 1-1/2 tablespoons butter and 1-1/2 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.
- Serving size: 4
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.