Best French Toast Recipe

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This is the best French toast recipe ever! Soft and fluffy on the inside, golden brown on the outside, and made with maple and vanilla custard.

This is the best french toast recipe ever! Soft and fluffy on the inside, golden brown on the outside, and made with a maple and vanilla custard.

What is the Secret to the Best French Toast? Challah Bread

One of the secrets to this delectable French toast is the type of bread you use. While you can use any type of bread to make French toast, the result varies widely. Challah bread is the perfect option.

Challah bread is a traditional Jewish bread that is known for its distinctive braided appearance. It’s a rich, slightly sweet loaf made with eggs, water, flour, yeast, and salt. The bread is typically pale yellow due to the eggs, and it has a soft, tender texture with a glossy, golden crust.

The Origins and Symbolism

Challah has deep religious and cultural significance. It’s a staple of the Shabbat meal on Friday nights and is also enjoyed during many Jewish holidays, except for Passover.

This is the best french toast recipe ever! Soft and fluffy on the inside, golden brown on the outside, and made with a maple and vanilla custard.

Making Challah

The process of making challah involves creating a dough that is enriched with eggs and oil, which contributes to its richness. After kneading, the dough is left to rise, then divided and rolled into strands that are braided together. This braiding can be simple or complex, depending on the number of strands and the desired pattern.

Variations and Modern Takes

While traditional challah is made with simple ingredients, modern variations might include additions like raisins, honey, or seeds to add different flavors and textures. Some recipes even incorporate whole wheat or spelt flour for a healthier twist.

Enjoying Challah

Challah is incredibly versatile. It can be eaten plain, used for making sandwiches, or, as in this case, turned into luxurious French toast. Its slightly sweet flavor and fluffy texture make it a favorite for both traditional uses and culinary experimentation.

This is the best french toast recipe ever! Soft and fluffy on the inside, golden brown on the outside, and made with a maple and vanilla custard.

How to Make This French Toast Recipe

This recipe takes a few extra steps, but I promise it’s totally worth it! Don’t skip out on any of the following instructions, and you’ll have the most delicious French Toast of all time ever.

  • Use challah bread. I used to think any thick-sliced bread would do, but I have been totally converted after trying this recipe made with challah. I’ll never go back!
  • Dry out the slices in the oven. Yes it takes a couple of extra minutes, but this is the MOST CRITICAL step in achieving thick, non-soggy, amazing French toast.
  • Give the slices of bread a minute to drain off the excess custard mixture before placing them on a griddle. This will make sure you’re not cooking your bread slices in a puddle of eggs and cream!

Try making my Old Fashioned Apple Butter to slather on top!

This is the best french toast recipe ever! Soft and fluffy on the inside, golden brown on the outside, and made with a maple and vanilla custard.

This is the best french toast recipe ever! Soft and fluffy on the inside, golden brown on the outside, and made with a maple and vanilla custard.

Best French Toast

This is the best French toast recipe ever! Soft and fluffy on the inside, golden brown on the outside, and made with a maple and vanilla custard.

Ingredients

  • 1 (1-pound) loaf challah bread, cut into 1-inch-thick slices (10 to 12 slices)
  • 1 1/2 cups whole milk, heavy cream, or a combination of the two
  • 6 large eggs
  • 2 tablespoons maple syrup
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Arrange a rack in the middle of the oven and heat to 300°F.
  2. Place the bread slices in a single layer on the rack. Bake until dry to the touch on both sides, about 3 minutes. Remove from oven and let cool on a rack.
  3. Meanwhile, make the custard: place the milk or cream, eggs, maple syrup, vanilla, and cinnamon in a medium bowl. Whisk until fully combined (no streaks of egg remaining). Pour into a 9x13-inch baking dish.
  4. Add as many slices of challah as can fit in a single layer. Soak, flipping once, until drenched but not falling apart, 1 to 2 minutes per side. Return to wire rack (letting excess drip off into baking sheet) and repeat with remaining challah slices.
  5. Cook on a butter griddle (I prefer to use an electric griddle) until golden brown on both sides.

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