Ingredients
Scale
- 1 loaf challah bread, sliced 1-inch thick
- 6 large eggs
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 1/2 cup granulated sugar, for caramelizing
- Butter, for greasing the baking dish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter.
- In a large bowl, whisk together the eggs, heavy cream, whole milk, 1/4 cup granulated sugar, vanilla extract, cinnamon, and salt.
- Dip each slice of challah bread into the egg mixture, ensuring both sides are well-soaked. Let the bread sit in the mixture for about 30 seconds per side to fully absorb the custard.
- Arrange the soaked bread slices in the prepared baking dish in a single layer.
- Bake in the preheated oven for 25-30 minutes, or until the French toast is golden brown and the custard is set.
- Remove the baking dish from the oven and let the French toast cool slightly. Sprinkle the remaining 1/2 cup granulated sugar evenly over the top of the French toast.
- Using a kitchen torch, caramelize the sugar by moving the flame evenly across the surface until it is melted and golden brown. Alternatively, you can place the baking dish under the broiler for 1-2 minutes, watching closely to prevent burning.
- Let the caramelized sugar cool and harden slightly before serving. Slice and serve immediately.
Notes
For best results, use challah bread that is a day or two old. You can also use brioche or another enriched bread. If you don’t have a kitchen torch, the broiler method works well, but be sure to keep a close eye on it to prevent burning. Serve with fresh berries and maple syrup, if desired. Leftovers can be stored in the refrigerator for up to 2 days. Reheat in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg