Challah French Toast

Serves 4–6

• 6 large eggs
• 3/4 cup milk
• 3/4 cup heavy cream
• 1 teaspoon vanilla
• 1/4 teaspoon cinnamon
• 8–10 (1-inch) slices challah bread
• 1–2 tablespoons butter
• powdered sugar (optional)
• maple syrup (optional)

In a shallow bowl, whisk eggs until foamy. Whisk in milk, heavy cream, vanilla, and cinnamon. Heat oven to 200°.

Heat 1 tablespoon butter in heavy skillet over medium-low heat. Dip 2 or 3 slices (depending on the size of your pan) of challah in the egg mixture, turning to coat thoroughly. Let excess drip back into bowl. Place coated bread slices in hot skillet. Cook, turning, until both sides are nicely browned, about 2 minutes each side.

Transfer to a warm plate and keep warm in oven. Repeat with remaining butter, bread and egg mixture. To serve, sprinkle with powdered sugar and serve with maple syrup, if desired.