French Toast

custard-soaked challah griddled in butter

Makes 8 slices · 515 kcal per serving

Ingredients

• 400 g challah
• 240 g milk
• 200 g egg
• 60 g heavy cream
• 30 g butter
• 12 g white sugar
• 4.2 g vanilla extract
• 1.5 g salt
• 1.3 g ground cinnamon

Method

1. 1. Whisk the eggs, milk, cream, sugar, vanilla, cinnamon, and salt.
2. 2. Soak the bread 30–60 sec per side, until saturated but not falling apart.
3. 3. Melt butter in a skillet over medium. Cook in batches until set and deep golden, ~3 min per side; add butter as needed.

Notes

Use day-old, ¾–1 in thick bread so it holds the custard.