Gather your ingredients.
Whisk together 4 eggs in a shallow bowl suitable for dunking your challah bread slices.
Measure out 1/3 cup of heavy whipping cream and 1/3 cup of whole milk.
Add the cream and milk to the eggs.
Whisk the eggs, cream and milk.
Add 2 tablespoons of maple syrup.
Add 1 teaspoon vanilla extract.
Add 1/4 teaspoon salt.
Optionally, add 1 1/4 teaspoon cinnamon. I think this is a must!
Optionally, grate in 1 1/2 teaspoon of fresh nutmeg. I'm using a microplane to grate the nutmeg.
Whisk together your ingredients again.
Cut the challah into slices. I like fairly thick pieces of French toast. This is about 3/4 inch thick.
Dunk a slice of challah into the batter and ensure it is fully coated. I don't want it to get mushy so I only let it soak for 45-60 seconds,
On a frying pan coated with butter, set to medium heat, fry the French toast for about 2-3 minutes per side. You're looking for a nice golden brown color. You can also fry the bottom edge if you like.
Yum! You can finish it off with some powdered sugar, maple syrup, melted butter and maybe a side of fruit.
- 1/3c Whole milk
- 1/3c Heavy whipping cream
- 4.0 Large eggs
- 2.0Tbsp Maple syrup
- 1.0tsp Vanilla extract
- 1/4tsp Salt
- 6.0 Slices of Challah bread
- 2.0Tbsp Unsalted Butter
- 1/4tsp Ground cinnamon (optional)
- 1/2tsp Ground nutmeg (optional)
San Francisco, CA