Perfect Crispy Challah French Toast with Cinnamon
French toast with a golden, crispy exterior and a pillowy soft interior, infused with warm cinnamon
Equipment
- 1 skillet or griddle for frying the French toast
- 1 shallow dish or bowl for egg custard mixture
- 1 whisk or fork to whisk egg mixture
- 1 tongs or spatula to flip the French toast
- 1 plate or tray to hold finished French toast
- 1 baking sheet to keep French toast warm in the oven
Ingredients
- 2 large eggs
- 2 tablespoons melted butter plus extra for frying
- ¾ cup milk
- 1-½ teaspoons vanilla extract
- 2 tablespoons brown sugar
- 1-½ teaspoons ground cinnamon
- ⅓ cup all-purpose flour
- ¼ teaspoon salt
- 6-8 slices challah or sandwich bread
Instructions
- Heat a 10- to 12-inch skillet over medium heat for 5 minutes. Preheat the oven to 350℉ (175℃) if desired to keep French toast warm in the oven while cooking the rest of the batch.
- Meanwhile, beat eggs lightly in shallow dish or bowl. Whisk in melted butter.
- Whisk in milk, vanilla, brown sugar, cinnamon, flour, and salt. Continue whisking until smooth.
- Soak bread in the egg mixture for about 40 seconds per side for challah or brioche, 30 seconds per side for sandwich bread. Allow the extra egg mixture to drip back into the dish.
- Melt 1 tablespoon butter in hot skillet. Transfer soaked bread to skillet and cook until golden brown, about 1 minute 30 seconds on the first side and 1 minute on the second (time may vary with different skillets, so look for golden brown color).
- Serve French toast immediately, or place each finished slice on a baking sheet and bake at 350°F (175°C) for about 5 minutes to ensure the slices remain hot and crispy while finishing the batch.