· 6 large eggs
· 3/4 cup milk
· 3/4 cup heavy cream
· 1 teaspoon vanilla extract
· 1/4 teaspoon ground cinnamon
· 1 to 2 tablespoons butter, divided
· 8 to 10 (1-inch-thick) slices challah bread
· Maple syrup (optional)
· Blueberries, raspberries or strawberries (optional)
Preheat oven to 200°F. In a shallow bowl, whisk together eggs, milk, cream, vanilla and cinnamon. Heat 1 tablespoon butter in a large skillet over medium heat. Heat 1 tablespoon butter in a large skillet over medium heat. Working with 4 or 5 slices at a time, dip challah in egg mixture, turning to coat thoroughly, then gently shake free of any excess. Arrange challah in skillet in a single layer and cook, flipping once, until deep golden brown and cooked through, 2 to 3 minutes per side.
Transfer to a large baking sheet as done and keep warm in the oven. Repeat with remaining butter, challah and egg mixture. Transfer French toast to plates, top with syrup and berries and serve.
For coffee to go with your French toast, check out our coffee gallery.