Equipment
Ingredients
Custard
- 475 ml milk
- 120 ml heavy cream
- 120 ml half-and-half
- 4 egg
- 2 egg yolk
- 10 ml vanilla extract
- 2½ ml lemon zest, finely grated
- ¾ g cardamom
- 1 g salt
- 454 g challah bread, cut into 3cm (1¼-inch) slices
Cinnamon-Sugar Glaze
- 64 g butter
- 50 g sugar
- 1 g cinnamon
- ¼ g cardamom
Toppings
- ml maple syrup
- g cherry
- g crème fraîche
- g berries
- 1 banana, sliced
- g pineapple chunks, chopped
- g mini chocolate chips
Nutrition (per serving)
Method
Whisk together the milk, cream, half-and-half, eggs, egg yolks, vanilla, lemon zest, 0.75g cardamom, and salt in a large bowl until smooth.
Place the challah slices in a single layer on a rimmed baking sheet.
Pour the custard mixture over the bread slices and let soak for 30 minutes at room temperature, flipping the bread halfway through.
Mix the sugar, cinnamon, and remaining 0.25g cardamom in a medium bowl and set aside.
Heat a large skillet over medium heat (approximately 175°C/350°F) and melt 32g of butter.
Place 2 to 3 soaked bread slices in the skillet and cook for 4 to 5 minutes until the bottom is golden brown.
Sprinkle the top of each slice with the cinnamon-sugar mixture, then flip and cook for another 4 to 5 minutes until the sugar is caramelized.
Transfer slices to plates with the glazed side facing up and repeat the frying process with the remaining butter and bread.
Chef's Notes
- Using day-old challah is crucial for French toast. Fresh bread will be too soft and fall apart when soaked.
- Don't overcrowd the pan when frying. Cook in batches to ensure even browning and proper caramelization of the sugar.
- The cardamom in the custard adds a subtle, aromatic warmth that complements the sweetness of the challah and glaze.
- For an extra crisp exterior, consider dusting the cooked French toast with a little more cinnamon sugar right before serving.
- Ensure your skillet is properly preheated to medium heat. Too low, and the bread will become greasy; too high, and the exterior will burn before the inside is cooked.
Storage
Refrigerator: 48 hours — Store in an airtight container; texture will soften.
Freezer: 1 month — Freeze in a single layer before transferring to a bag.
Reheating: Reheat in an oven at 175°C (350°F) for 5-8 minutes until crisp.
