Ingredients
6largeeggs
¾cuplow-fat milk
¾cupheavy cream
2tbsphoney
1½tspvanilla extract
2tspCinnamon
¼tspsalt
1loadday old challah,brioche or other good bread sliced ¾-inch thick
unsalted butter
Vegetable Oil
maple syrup,for serving
Preparation
Preheat oven to 250 degrees F. Set wire rack on baking sheet and set aside.
In a large baking dish, whisk together the eggs, milk, cream, honey, vanilla, cinnamon and salt.
Place a few slices of the challah in the custard and let soak, flipping occasionally, until saturated but not falling apart, for 1 to 2 minutes depending on the desired moistness for the French toast.
Heat ½ tablespoons butter and 1½ tablespoons oil over medium heat in a large skillet. Cook the first batch of soaked bread until golden brown.
Transfer to the wire rack and place in the oven to keep warm while cooking the remaining bread. Wipe the skillet clean with paper towels.
Soak and fry the remaining bread, using butter and oil as necessary, until it’s all cooked. Serve hot with maple syrup.
