French Toast That’s Actually Worth the Carb Binge
Fuel up for the weekend with this decadent French toast made from rich challah bread, eggs, and cream. It’s the carb binge you’ll actually be happy about!
Equipment
- Baking sheet
- nonstick skillet
- Wire rack
Ingredients
- 6 eggs
- ¾ cup whole milk
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
- ¾ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon freshly grated nutmeg
- ½ 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:
- Preheat the oven to 200ºF.
- Line a baking sheet with a wire rack.
- Prepare the Egg Mixture:
- In a 9 by 13-inch baking dish, whisk together the eggs, milk, cream, vanilla, maple syrup, salt, cinnamon, and nutmeg.
- Soak the Bread:
- Place 2 or 3 slices of challah into the egg mixture and allow them to soak for about 4 minutes, flipping halfway through.
- Cook the French Toast:
- In a large nonstick skillet over medium heat, melt 1 tablespoon of butter.
- Add the soaked challah slices and cook until golden brown on both sides, about 3 minutes per side.
- Keep Warm:
- Transfer the cooked French toast to the prepared baking sheet and keep warm in the oven.
- Repeat to soak and cook the remaining bread.
- Serve:
- Serve the French toast with a drizzle of warmed maple syrup, freshly sliced strawberries, and a dusting of confectioners’ sugar if desired.
Notes & Wine Advice
Wine Advice
Pair this French toast with a glass of sparkling rosé for a light and refreshing balance to the rich, sweet flavors.
Nutrition values
Calories: 350 kcal | Carbohydrates: 38 g | Protein: 10 g | Fat: 18 g | Sugar: 12 g