FRASER ELISABETH TAN, PHD

Challah French Toast

This recipe from Cook's Illustrated is optimized for a soft enriched bread, like challah or sandwich bread. It won't work well with leaner breads like sourdoughs. Though thick-sliced challah is best for French Toast, you can substitute high quality sliced sandwich bread. Flipping challah is easiest with tongs, but a spatula works best with sandwich bread. To speed the cooking of large batches, heat 2 or more skillets to brown a few batches at once. To vary the flavor of the batter, add 3/4 teaspoon ground cinnamon or 1/2 teaspoon ground nutmeg with the dry ingredients, or substitute almond extract for the vanilla.

Serves 3-4 VEG

Ingredients

  • 1 large egg
  • 2 tablespoons butter, melted and cooled
  • 3/4 cup milk
  • 2 teaspoons vanilla extract
  • 2 tablespoons sugar
  • 1/3 cup unbleached all-purpose flour
  • 1/4 tsp salt
  • 4-5 slices day-old challah, 3/4” thick
  • or
  • 6-8 slices day-old high-quality sandwich bread
  • unsalted butter, for frying

Directions

  1. Heat a 10- to 12-inch skillet (preferably cast iron) over medium heat for 5 minutes.
  2. Meanwhile, beat the egg in a shallow pie plate or pan lightly; whisk in the melted butter, then the milk and vanilla, and finally the sugar, flour and salt, whisking until smooth.
  3. Soak the bread without oversaturating, about 15 seconds per side*. Let excess batter drip off then set aside on a plate. Repeat with remaining slices.
  4. Swirl 1 tablespoon butter in the prepared skillet. Add prepared bread to skillet in a single layer; cook until golden brown, about 1 minute and 45 seconds on the first side and 1 minute on the second. Serve the French toast immediately. Continue, adding 1 tablespoon butter, for each new batch.

Notes

  • I usually double this recipe for an entire loaf of challah.
  • I break out my two-burner griddle for this recipe: it’s non-stick, so I don’t even bother with buttering it. The butter in the batter does the job!
  • Also, ALWAYS add cinnamon :)
    • The original recipe quotes 40 seconds, but this made my bread literally disintegrate. Use your discretion based on the structural solidity of your particular loaf. I also prefer a not-too-custardy interior.
  • For chewier breads like French or Italian, omit the melted butter, increase the milk to 1 cup and reduce the flour to 1 tablespoon.

Source: ATK Best Recipes