Ingredients:

  • 1 lb Challah bread, sliced into 1-inch thick rounds
  • 4 Large Eggs
  • 1 cup Whole milk
  • 0.5 cup Heavy cream
  • 2 tbsp Granulated sugar
  • 1 tbsp Pure vanilla extract
  • 1 tsp Ground cinnamon
  • 0.25 tsp Ground nutmeg
  • 1 pinch Kosher salt
  • 2 tbsp Unsalted butter
  • 1 tbsp Vegetable oil

Instructions:

  1. Slice the bread. Cut the 1 lb Challah into 1 inch thick rounds.
  2. Whisk the eggs. In a shallow dish, beat the 4 Large Eggs until no yellow streaks remain.
  3. Create the custard. Stir in 1 cup Whole milk, 0.5 cup Heavy cream, 2 tbsp Granulated sugar, 1 tbsp Pure vanilla extract, 1 tsp Ground cinnamon, 0.25 tsp Ground nutmeg, and a pinch of Kosher salt.
  4. Prepare the pan. Heat 1 tbsp vegetable oil and 1 tbsp unsalted butter in your skillet over medium low heat until the butter foam subsides.
  5. Soak the bread. Dip a slice into the custard for about 20 seconds per side until it feels heavy and saturated but not falling apart.
  6. Start the sear. Place the bread in the pan and cook for 3-4 minutes until the bottom is a deep golden brown.
  7. Flip and finish. Add the remaining 1 tbsp butter to the pan, flip the bread, and cook for another 3 minutes until the center feels bouncy to the touch.
  8. Repeat the process. Cook the remaining slices in batches, adding more butter or oil if the pan looks dry.
  9. Serve it hot. Plate the slices immediately while the crust is still crispy and the center is steaming.