Description
Thick slices of soft Challah bread soaked and cooked in a creamy custard coating, spiced with cinnamon, cardamom, and nutmeg. Cooked to golden brown perfection and topped with maple syrup, whipped cream and fresh fruit.
Ingredients
Units
Scale
- 1 loaf challah bread, thick slices
- 2 cups heavy cream
- 6 eggs
- 1 tsp vanilla
- 2 tbsp brown sugar
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 4 tbsp salted butter
Extras for serving:
- Maple Syrup
- Whipped cream
- Fresh fruit
Instructions
- Heat a skillet over medium heat while you prep the French toast.
- Slice challah bread into thick slices that are 1-inch thick.
- In a large bowl, whisk together eggs, heavy cream, vanilla, brown sugar, cinnamon, nutmeg, and cardamom.
- Pour the whisked egg and cream custard mixture into a rectangular baking dish to easily dip and flip the bread without making a big mess. If you don’t have a baking dish, you can use a shallow bowl.
- Start by dipping a couple of pieces of bread in the mixture. Dip each side of the bread into the egg and cream mixture. Make sure the outside has an even coating of the custard mixture.
- Butter the heated skillet. Place 1-2 slices of custard-soaked bread on the buttered skillet. We don’t recommend overcrowding the skillet. Cook on each side for about 4-5 minutes each until golden and crispy.
- Place the cooked pieces on a plate lined with a clean towel and repeat steps 5-6 until all slices are cooked. Serve with your favorite toppings of choice. We recommend maple syrup, whipped cream, and fresh fruit.
- Prep Time: 10 minutes
- Cook Time: 35 minutes