HOW TO MAKE THICK FRENCH TOAST RECIPES

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.

Steps:

• Beat eggs in a bowl. Whisk in milk, heavy cream, 1/3 cup sugar, vanilla extract, nutmeg, and salt.
• Working in batches, dip 10 slices day-old brioche into batter to coat. Overlap brioche slices in a 9-by-13-inch ceramic or glass baking dish. Pour remaining batter over top. Refrigerate, covered, for at least 2 hours.
• Preheat oven to 375 degress. Top with pecans and sprinkle with 3 tablespoons sugar. Bake, covered with parchment-lined foil, for 25 minutes. Uncover; bake until top is golden brown and crunchy, 20 to 25 minutes more. Serve with syrup.