Decadent Marathon French Toast
Fluffy challah French toast with warm maple syrup and fresh strawberries—weekend perfection!
Equipment
- Baking sheet with a wire rack
- large nonstick skillet
- Mixing bowl
Ingredients
- 6 eggs
- 3/4 cup whole milk
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1/2 loaf challah bread sliced into 4 to 6 (1-inch-thick) slices
- 4 tablespoons unsalted butter
- Maple syrup warmed
- Fresh strawberries sliced
- Confectioners’ sugar for dusting (optional)
Instructions
- Preheat the oven to 200°F and line a baking sheet with a wire rack.
- In a 9×13-inch baking dish, whisk together the eggs, milk, cream, vanilla extract, maple syrup, salt, cinnamon, and nutmeg.
- Soak 2 to 3 slices of challah in the egg mixture for about 4 minutes, flipping halfway through.
- Melt 1 tablespoon of butter in a large nonstick skillet over medium heat.
- Add the soaked challah slices and cook for about 3 minutes per side, until golden brown.
- Transfer the cooked slices to the prepared baking sheet and keep warm in the oven.
- Repeat the soaking and cooking process for the remaining bread slices.
- Serve warm with a drizzle of maple syrup, sliced strawberries, and a dusting of confectioners’ sugar, if desired.
Notes & Wine Advice
Wine Advice
Pair with a sparkling rosé or a mimosa for the ultimate brunch experience.
Nutrition values
Calories: 420 kcal | Carbohydrates: 48 g | Protein: 12 g | Fat: 18 g | Sugar: 12 g