Ingredients

• 1 (1-pound) loaf challah bread, cut into 1-inch-thick slices (10 to 12 slices)
• 1 1/2 cups whole milk, heavy cream, or a combination of the two
• 6 large eggs
• 2 tablespoons maple syrup, plus more for serving
• 1 tablespoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 to 3 tablespoons unsalted butter

Directions

• 1. Arrange a rack in the middle of the oven and heat to 300°F.
• 2. Fit a wire rack inside a rimmed baking sheet. Place the bread in a single layer on the rack. Bake, flipping halfway through, until dry to the touch on both sides, about 15 minutes total. Remove from oven and let cool 5 minutes. Meanwhile, make the custard.
• 3. Place the milk or cream, eggs, maple syrup, vanilla, and cinnamon in a quart-sized liquid measuring cup or medium bowl. Whisk until fully combined (no streaks of egg remaining). Pour into a 9x13-inch baking dish.
• 4. Add as many slices of challah as can fit in a single layer. Soak, flipping once, until drenched but not falling apart, 1 to 2 minutes per side. Return to wire rack (letting excess drip off into baking sheet) and repeat with remaining challah slices.
• 5. Melt 2 tablespoons of the butter in a large nonstick skillet over medium heat. When the foaming subsides and the butter is sizzling but not brown, add 4 soaked challah slices. Cook until the bottoms are golden-brown and crispy, 3 to 4 minutes. Flip and cook until the second side is browned, about 3 minutes more. Add remaining 1 tablespoon butter to the pan in between batches, swirling as it melts to ensure it doesn’t burn. Serve warm with more maple syrup.

Nutrition

Photos