THE BEST CHALLAH FRENCH TOAST - KITCHN
Steps:
- Arrange a rack in the middle of the oven and heat to 300°F.
- Fit a wire rack inside a rimmed baking sheet. Place the bread in a single layer on the rack. Bake, flipping halfway through, until dry to the touch on both sides, about 15 minutes total. Remove from oven and let cool 5 minutes. Meanwhile, make the custard.
- Place the milk or cream, eggs, maple syrup, vanilla, and cinnamon in a quart-sized liquid measuring cup or medium bowl. Whisk until fully combined (no streaks of egg remaining). Pour into a 9x13-inch baking dish.
- Add as many slices of challah as can fit in a single layer. Soak, flipping once, until drenched but not falling apart, 1 to 2 minutes per side. Return to wire rack (letting excess drip off into baking sheet) and repeat with remaining challah slices.
- Melt 2 tablespoons of the butter in a large nonstick skillet over medium heat. When the foaming subsides and the butter is sizzling but not brown, add 4 soaked challah slices. Cook until the bottoms are golden-brown and crispy, 3 to 4 minutes. Flip and cook until the second side is browned, about 3 minutes more. Add remaining 1 tablespoon butter to the pan in between batches, swirling as it melts to ensure it doesn’t burn. Serve warm with more maple syrup.
Nutrition Facts : SaturatedFatContent 19.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 43.1 g, SugarContent 7.5 g, ServingSize Serves 6, ProteinContent 14.7 g, FatContent 36.1 g, Calories 560 cal, SodiumContent 465.2 mg, FiberContent 1.9 g, CholesterolContent 0 mg
THE BEST CHALLAH FRENCH TOAST - KITCHN
Steps:
- Arrange a rack in the middle of the oven and heat to 300°F.
- Fit a wire rack inside a rimmed baking sheet. Place the bread in a single layer on the rack. Bake, flipping halfway through, until dry to the touch on both sides, about 15 minutes total. Remove from oven and let cool 5 minutes. Meanwhile, make the custard.
- Place the milk or cream, eggs, maple syrup, vanilla, and cinnamon in a quart-sized liquid measuring cup or medium bowl. Whisk until fully combined (no streaks of egg remaining). Pour into a 9x13-inch baking dish.
- Add as many slices of challah as can fit in a single layer. Soak, flipping once, until drenched but not falling apart, 1 to 2 minutes per side. Return to wire rack (letting excess drip off into baking sheet) and repeat with remaining challah slices.
- Melt 2 tablespoons of the butter in a large nonstick skillet over medium heat. When the foaming subsides and the butter is sizzling but not brown, add 4 soaked challah slices. Cook until the bottoms are golden-brown and crispy, 3 to 4 minutes. Flip and cook until the second side is browned, about 3 minutes more. Add remaining 1 tablespoon butter to the pan in between batches, swirling as it melts to ensure it doesn’t burn. Serve warm with more maple syrup.
Nutrition Facts : SaturatedFatContent 19.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 43.1 g, SugarContent 7.5 g, ServingSize Serves 6, ProteinContent 14.7 g, FatContent 36.1 g, Calories 560 cal, SodiumContent 465.2 mg, FiberContent 1.9 g, CholesterolContent 0 mg
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