Ingredients
Equipment
Method
- Slice the challah or brioche bread into thick slices. Day-old bread works best as it absorbs the custard mixture better.
- Make the custard mixture by whisking together the half-n-half or heavy cream, eggs, sugar, vanilla extract, and cinnamon until combined. For smoother incorporation of cinnamon, you can use an immersion blender or a regular blender.
- Dip each slice of bread into the custard mixture, allowing it to soak for about 20 seconds on each side. Carefully remove the bread and let any excess custard drain off.
- Cook the French toast on medium-low heat. This slow cooking allows the center to cook through without the exterior burning.
- Melt a generous amount of butter in the skillet over medium-low heat. The butter creates a golden-brown crust and adds flavor.
- Cook each side of the French toast for 3-5 minutes. If the exterior is browning too quickly, reduce the heat to low.
- Serve immediately with powdered sugar, salted butter, and maple syrup.
Notes
Using stale bread helps prevent the French toast from falling apart when soaked. Cooking on lower heat is key to achieving a creamy center.