CHALLAH FRENCH TOAST WITH CINNAMON-SUGAR GLAZE

Challah French Toast With Cinnamon-Sugar Glaze image

Provided by Melissa Clark

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 18

2 cups whole milk
1/2 cup heavy cream or half-and-half (or use more milk)
4 large eggs plus 2 large egg yolks
2 teaspoons vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
3/4 teaspoon ground cardamom
Pinch of salt
1 loaf challah bread (about 1 pound), cut into 1 1/4-inch slices
4 to 6 tablespoons unsalted butter, plus more as needed
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
Maple syrup
Cherry or other jam
Whipped mascarpone or crème fraîche
Berries
Sliced bananas
Chopped pineapple chunks
Mini chocolate chips

Steps:

In a large bowl, whisk together milk, cream, eggs and egg yolks, vanilla, lemon zest (if using), 1/2 teaspoon cardamom and salt.
Arrange challah slices in an even layer on a rimmed baking sheet. Pour custard on top, and let sit at room temperature, uncovered, for 30 minutes, so the bread can absorb the custard, carefully flipping bread slices halfway through.
In a medium bowl, whisk together sugar, cinnamon and remaining 1/4 teaspoon cardamom. Set aside.
Heat a large nonstick or cast-iron skillet over medium, then add 2 tablespoons butter and let it melt. Place 2 to 3 pieces soaked challah in skillet, making sure to not crowd the pan. Cook until golden on bottom, 4 to 5 minutes.
Sprinkle a little of the cinnamon-sugar mixture on top of each slice, then flip and cook until bottom is glazed and browned, another 4 to 5 minutes. Transfer to serving plates, glazed-side up. Repeat with remaining butter, challah and cinnamon sugar. Serve warm, with your choice of toppings.