French Toast With Deep-Soaked Vanilla Custard

Ingredients

• 8 thick slices day-old challah, about 1 inch thick (450 g)
• 4 large eggs (200 g)
• 1 cup whole milk (240 g)
• 1/2 cup half-and-half (120 g)
• 2 tablespoons granulated sugar (25 g)
• 2 teaspoons pure vanilla extract (10 g)
• 1/2 teaspoon warm ground cinnamon (1 g)
• 1/4 teaspoon kosher salt (1 g)
• 3 tablespoons unsalted butter, divided (42 g)
• 3/4 cup maple syrup and 1 cup berries, for serving (180 g)

Instructions

1. Make custard. Whisk eggs, milk, half-and-half, sugar, vanilla, cinnamon, and salt in a shallow baking dish until smooth. Use a dish wide enough for two slices. Set a wire rack over a sheet pan beside the stove.
2. Soak challah. Lay two challah slices in custard; soak 3 minutes. Turn carefully with a wide spatula and soak 3 minutes more. Press each slice lightly after turning to encourage absorption without squeezing the crumb. Soak later slices only when the skillet is free.
3. Heat skillet. Heat a large nonstick skillet over medium-low for 3 minutes. Add 1 tablespoon butter and swirl when foaming. It should sizzle quietly, not smoke; if it browns quickly, lower heat before adding bread.
4. Cook slices. Lift two soaked slices and let excess custard drip into the dish for several seconds. Cook 3 to 4 minutes per side, turning once, until deeply golden. Test the thickest slice; its center must reach 160°F.
5. Hold rack. Transfer cooked slices to the prepared rack instead of stacking them on a plate. Air beneath them releases steam and protects the browned crust. Keep the rack in a 200°F oven only while finishing batches.
6. Finish serve. Add butter as needed and repeat with remaining challah. Rest all slices on the rack for 2 minutes, then serve warm with maple syrup and berries.

Notes

• Day-old challah absorbs custard without tearing. If fresh, arrange slices on a rack uncovered for 2 to 4 hours before soaking.
• Keep heat medium-low for thick slices and allow four minutes per side. Butter should brown gradually, never darken sharply around the edges.
• Cool leftovers completely on a rack before refrigerating. Microwave one slice for 60 seconds, adding 15-second bursts only when its center remains cool.

Nutrition Facts