Soft and slightly sweet challah bread makes the best French toast as it crisps up on the edges but stays soft and almost custard-like in the center. Serve this with plenty of butter and maple syrup!
- 1 large loaf challah bread
- 8 large eggs
- 2 cups whole milk
- 1 tablespoon vanilla extract
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- Butter for frying, plus more for serving
- Maple syrup
1. Slice the challah into 1-inch-thick slices.
2. In a medium-shallow baking pan, whisk together eggs, milk, vanilla, salt and cinnamon. Working in batches, place a couple slices of the bread in the pan in at a time and let soak a few seconds before turning.
3. While the bread soaks, melt a couple tablespoons of butter in a large skillet over medium heat. Add 2 to 3 slices of bread in at a time cooking until golden brown on all sides, about 2 minutes per side. Repeat with rest of the soaked bread.
4. Serve with additional butter and maple syrup.