Caramelized Challah French Toast

I love making bread, it tastes amazing and it is something I truly enjoy doing.

However, often times fresh bread goes bad too fast. Since there aren’t any preservatives in the bread, it molds quite quickly.

One way to keep your bread from spoiling and going into the trash is to make French toast.

This caramelized challah French toast has a unique crunch on the outside that is both sweet and unique. Paired with some fresh berries, this French toast recipe is the best I’ve ever made, and perhaps the best I’ve ever had? You be the judge!

ingredients

• 1 large loaf challah bread, sliced in 8-10 thick slices or any other thick sliced bread, such as Texas Toast
• 3 egg yolks
• 1-1/2 cups heavy cream or half & half
• 1/4 cup granulated sugar + more for caramelizing
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• pinch of nutmeg
• butter, for frying
• vegetable oil, for frying

instructions

1. In a medium-sized bowl, whisk together the egg yolks, cream or half & half, 1/4 cup granulated sugar, vanilla extract, salt, cinnamon, and nutmeg. Whisk until it is completely smooth and the cinnamon is combined.
2. Pour the mixture into a shallow dish, such as a pie plate. Place a slice of the bread in the mixture and let it sit there for about 10 seconds. The bread should be soft, but should still hold itself together. Flop the bread and soak the other side. ~You can go ahead and start cooking the French toast right away or place the soaked bread on a baking sheet or plate while you soak the rest of the bread.~
3. Heat an electric or large 12-inch skillet over medium-low heat. When it is hot, add 1 tablespoon butter and 1 tablespoon vegetable oil. Swirl it around the griddle or pan until it is coated. Place the French toast on the pan with 1-2 inches between each slice of bread. Cook for about 3-5 minutes, keeping a close eye on the bread.
4. When the bottom of the first side is LIGHT brown, sprinkle about half a tablespoon granulated sugar on the uncooked side of the bread (top side). Flip the toast, sugar-side down, and fry until golden brown, about 2 minutes. Be sure to swirl the pan so oil re-coats it. Sprinkle another half a tablespoon of sugar on the cooked side, then flip it over again so it caramelizes the first side.
5. Keep your toast warm by preheating your oven to 170ºF. Transfer each cooked piece of toast to a wire cooling rack that has been placed over a baking sheet. Keep warm until ready to serve.
6. Serve the caramelized challah French toast with fresh berries and warmed maple syrup, if desired. The French toast is pretty sweet on its own, but you could absolutely add some maple syrup as well.
7. Keep leftovers store in an airtight container in the refrigerator for 3-5 days. Reheat in toaster or oven at 350ºF for 5-10 minutes.

Caramelized challah french toast

Preheat your oven to 170ºF to keep French toast warm.

Get a loaf of challah bread or brioche, if desired.

Slice in 8-10 pieces. Day old bread works well too!

In a medium-sized bowl, whisk together the egg yolks, cream or half & half, 1/4 cup granulated sugar, vanilla extract, salt, cinnamon, and nutmeg. Whisk until it is completely smooth and the cinnamon is combined. Pour the mixture into a shallow dish, such as a pie plate.

Place a slice of the bread in the mixture and let it sit there for about 10 seconds.

Flip the bread over and soak the other side.

Continue to soak all of the pieces and lay on a baking sheet while you heat up the griddle.

Heat an electric or large 12-inch skillet over medium-low heat. When it is hot, add 1 tablespoon butter and 1 tablespoon vegetable oil. Swirl it around the griddle or pan until it is coated.

Place the French toast on the pan with 1-2 inches between each slice of bread. Cook for about 3-5 minutes, keeping a close eye on the bread.

When the bottom of the first side is LIGHT brown, sprinkle about half a tablespoon granulated sugar on the uncooked side of the bread (top side).

Flip the toast, sugar-side down, and fry until golden brown, about 2 minutes. Be sure to swirl the pan so oil re-coats it.

Sprinkle another half a tablespoon of sugar on the cooked side.

Then flip it over again so it caramelizes the first side.

Transfer each cooked piece of toast to a wire cooling rack that has been placed over a baking sheet. Keep warm until ready to serve.

Serve the caramelized challah French toast with fresh berries and warmed maple syrup, if desired.