by Kayb
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A&M's Testing Notes:
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Expand1 loaf challah bread Ask a question about this ingredient
3 eggs Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
butter, for grilling and serving Ask a question about this ingredient
Good maple syrup, for serving Ask a question about this ingredient
Slice challah into 3/4 to 1-inch thick slices.
Ask a question about this stepWhisk together eggs and cream.
Ask a question about this stepHeat a griddle or flat grill pan over medium high heat, and add 1 tbsp butter for every two pieces of French toast it will accommodate; swirl butter around to cover surface.
Ask a question about this stepDip slice of bread in egg and cream; flip and repeat. Add to griddle, and grill until golden (approximately 90 seconds) on one side; flip and repeat.
Ask a question about this stepServe with additional butter, if desired, and good quality maple syrup. The experience is enhanced with the addition of good quality smoked bacon.
Ask a question about this stepI found this recipe and made it for breakfast this morning - I used Texas Toast bread instead of challah bread. The bread was thick and was able to absorb the cream & milk without turning soggy or falling apart. It turned out awesome! :)
Made this for Saturday breakfast and it was delicious! I normally do french toast with eggs and a splash of milk but never again. I didn't use challah bread as I had no idea where to get it but I got a lovely tin loaf that I cut into thick slices and it worked a trick.
Thanks for the recipe :)
I'm going to need a recipe for real challah bread. There isn't a bakery in town who makes it. Anyone have one they like? I love french toast, carbs and all.
Excellent recipe: simple and outstanding! Made this today on a very cold NYC morning! My 4.5 yr old and I LOVED it!
So glad you enjoyed! I also just recently learned you can cook a whole loaf, then heat it up in the toaster oven for a quick breakfast for snack!
really great challah is indeed crucial for an awesome french toast. this is a great easy recipe. definitely bacon on the side!!
I just started making this recently and it has already become the go-to French toast recipe in our house.
My favorite French Toast combo, however: i like a well-soaked, slow-cooked result so i use many more eggs, more cream and lots of butter (and require a patient family!!)
We're crazy about this, too! I actually bought some bread (challah) to make this for my sons' Christmas morning breakfast. We served the French toast with lingon that a dear friend (a fellow food52 cook who I met here!!) brought back from Sweden for me. Really outstanding! We love this recipe and are looking forward to enjoying it again . . . . and again. ;o)
May I just say YUM! I made this for breakfast with the bread I had on hand, brioche, and the result was outstanding. Thank you for this delicious recipe!
This recipe yields the perfect french toast. I tried the same recipe with brioche and challah. I liked the brioche version better, the bread had a natural sweetness to it.
I used to include all the bells and whistles like vanilla essence, cinnamon etc in my french toasts. But now I am a convert - there is no better way to make french toasts ! Thanks.
Very good recipe. I tried it today. I substituted heavy cream for mascarpone. Might try it with Creme de la Gruyere in the future...
This is pretty close to my favorite french toast recipe... one difference is to add about 2T honey, and make the custard the night before and let it sit in the fridge. Mmmm. Make it this weekend for guests and got rave reviews. Congrats on the win for this classic!
We made it for dinner Saturday night and my daughter declared it the best french toast she'd ever tasted. I, too, loved it... and it coated my stomach well for the Corpse Reviver 2 that followed a few hours later. Don't think I'll be making french toast any other way from here on. Oh yum.
This is exactly the same as my grandmother's recipe, except she would sprinkle with sugar after dipping in the egg/cream for a little brulee action. Heaven!
Growing up, Mom made French toast many Sunday mornings, because Dad loved it so much. This version was always the best! and he never put anything on it except granulated sugar.
Recipe looks great! Sorry I can't turn off the editor I me :),...the ingedient list calls for heavy cream, but step 4 of the instructions says to dip bread in "egg and milk" mixture. Should this be 'egg and heavy cream' mixture? Just want to be sure I am not missing an ingedient... Thanks!
It should indeed be egg and cream mixture (or half and half) when I don't have heavy cream on hand. It is but a pale imitation of the real thing.... :)
Oops. meant to write "I use milk when I don't have heavy cream on hand." Nothing like an afternoon poolside, drinking sangria!
All fixed -- thanks for pointing it out!
Family french toast-making this morning... and all three girls declared that it was the best french toast they ever had... and so easy to make!
Question from an american who's lived in Paris too long to know her ingredients : crème fraîche would be too heavy ?
Steffanie,
Use what they call "cooking creme".
Cheers
irina
Steffanie,
Use what they call "cooking creme".
Cheers
irina
I made this today for Sunday breakfast served with a choice of fresh (real) maple syrup or a strawberry-blackberry-rhubarb compote. Rave reviews from my family who called it the best french toast ever!
Thanks, everyone! Excited to be a finalist, and anxious to have this French toast for breakfast tomorrow, since I've been thinking about it for the last 24 hours!
There is nothing better for french toast than Challah...period! Congrats on making the finals, love the purity of this dish.
This is a great recipe. You keep it simple, but you tell us how to make it shine - the challah bread and cream and a drizzle of maple syrup. This sounds just wonderful.
This looks just delicious. Looking forward to trying it this weekend.
I love the simplicity of this. Prepared perfectly this will make a wonderful, elegant breakfast any day of the week. And my daughter will love it, too!
This is exactly how I make my French toast! I used to put a little cinnamon in the batter until I started cooking for my beau who likes his french toast savory, served with eggs bacon and hot sauce....I still eat mine with powdered sugar and cinnamon, yum. Congrats Kayb!
Thanks, all. I love the "fancy" French toasts as well (see the other recipe I just posted), but this is the one I keep coming back to.
Pure French Toast...I love the austerity of your ingredients!
Love the name.
elegantly simple!
We had the same idea as far as recipes go, but I use a different technique for "grilling."
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
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The essence of French toast: eggs, challah and cream.
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Cream, eggs. That's all.
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Cream plume in a sea of eggs.
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We love whisking.
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Slice the challah about 3/4-inch thick.
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You can use a griddle -- we used an iron skillet.
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Reminds us of the Burj al Arab hotel.
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Don't drain them too much -- you want the challah to remain moist.
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I love french toast, but have never used challah bread until today - I may never go back!!! Thanks for the simple and AMAZING recipe!