Custard French Toast (Challah or Brioche)
Thick slices of challah (or brioche) bread give this French toast a pillowy, custard center and crisp, caramelized crust. A few extra egg yolks added to the batter amp up the richness. Serve with warm maple syrup and thick pads of salted butter.
Servings: 4
Ingredients
- 3 large eggs
- 3 large egg yolks
- 3 tablespoons granulated sugar
- 2 cups whole milk
- 1 tablespoon vanilla extract
- 1/2 teaspoon kosher salt
- 8 1-inch thick slices challah or brioche about 1 large loaf
- 6 tbsp butter
For Serving
- maple syrup
- butter
Instructions
- In a large bowl, vigorously whisk together the eggs, egg yolks, sugar, milk, vanilla and salt. Make sure that the mixture is thoroughly combined with no individual streaks of yolks or whites. You can even use a stand blender or immersion blender to really get the custard perfectly smooth. Transfer the custard to a wide, shallow bowl or baking dish.
- Place a large skillet over medium heat then add 2-3 tablespoons butter, enough to coat the surface of the pan in a thin, even layer. Working in batches, add two slices of bread to the custard, let soak for 15-20 seconds on each side (do not soak) then, gently shake off any excess and transfer to the hot skillet.
- Cook the slices until golden brown, about 3 to 5 minutes then carefully flip and cook on the second side for another 3-5 minutes. Transfer to plates and serve with maple syrup and butter. If needed, transfer the french toast to a preheated 200 F oven to keep warm while you cook the rest of the bread slices.
Notes
Ingredient Notes and Substitutions:
- Challah: Challah and Brioche are the most classic choices for french toast but you can use pretty much any type of bread for this recipe, even gluten-free.
- Milk: Heavy cream, half and half or even non-dairy milks like almond or oat will all work.