0 Picture
Ingredients
- 1 loaf challah bread
- 3 eggs
- 1/2 cup heavy cream
- butter, for grilling and serving
- Good maple syrup, for serving
Details
Servings 4
Adapted from food52.com
Preparation
Step 1
There's nothing to making this French toast. But there is one thing that makes it exceptional: cream. KayB cuts to the chase, forgoing spices and extracts, and focussing instead on eggs, cream and challah. You whip together the eggs and cream, which form a custardy mixture, then dip the eggy bread into this custard -- make sure to gently squeeze the bread with your fingertips to draw the eggs and cream to the center -- and fry them in butter. Outside is a crisp crepe-like shell. Inside, pudding. What are you waiting for? - A&M
There are things in life that just ought to be simple, and to my taste buds, French toast is one of them. Mine has only three ingredients, depending on the quality of the bread to carry the dish, and the quality of the accompanying butter and syrup to finish the dish to perfection. It is critically important to use good quality challah for French toast. I had no idea how important until I tried it the first time. I'll never go back. Fresh fruit is an acceptable add-on, but preserve me from cinnamon, confectioners sugar, and the like. - Kayb
Whisk together eggs and cream.
Heat 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.
Dip 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.
Serve with additional butter, if desired, and good quality maple syrup. The experience is enhanced with the addition of good quality smoked bacon.
Add yours
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!
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.... :)
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!
This was brunch today. No need to make it any other way.
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.
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!
Review this recipe