American
Diner-Style French Toast
Thick challah French toast soaked in vanilla-cinnamon custard and griddled golden.
4 servings · 15 minutes prep · 18 minutes cook
Ingredients
Custard and Bread
- 8 slices, day-old, sliced 3/4 inch thick
- 4 large
- 1 cup
- 1/4 cup
- 2 tbsp
- 2 tsp
- 1 tsp
- 1/4 tsp
- 3 tbsp, divided, for griddling
Directions
Soak the Bread
- Whisk egg, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and fine salt until fully blended.
- Arrange challah bread in a shallow dish. Soak for 3 to 4 minutes per side, until the bread feels heavy but still holds its shape.
- Let excess custard drip off each slice for 10 seconds before cooking. Cook once the custard falls in slow drops rather than a stream.
Griddle and Serve
- Heat a large skillet over medium heat. Melt 1 tablespoon unsalted butter until foaming but not browned.
- Cook the soaked bread in batches for 3 to 4 minutes per side, adding more butter as needed, until deep golden, slightly puffed, and the custard center reaches {{temperature:160°F}}.
- Hold finished slices on a rack in a 200°F oven for up to 10 minutes if cooking in batches. Serve hot. Remove the slices once the centers are hot; longer holding will dry the custard and soften the browned surfaces.
