I love Grand Central because they source local and ethical and are a certified B Corporation but most of all they make incredible products. Challah is by far my favourite bread for French toast.
INGREDIENTS:
1 large loaf of braided challah
4 Tbsp butter
5 eggs
1 cup oat milk (or milk of choice)
1 Tbsp sugar
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tsp vanilla
salt
DIRECTIONS:
Cut challah into 1 inch thick slices
In wide, shallow dish, whisk together remaining ingredients until egg is less viscous and all ingredients are equally incorporated. A pie pan works best for this as it has a wide surface for multiple slices to soak at once and high walls to keep the custard from spilling.
Place as many slices as will fit (ideally 2-3) in the custard and press gently once to absorb. You will need to flip the challah to coat both sides and let sit until pan is at temp.
Heat griddle or large flat pan to a medium high heat and melt enough butter to coat surface (about 3/4 Tbsp)
Lightly wipe excess custard from bread with fingers so it’s not dripping, this will help prevent pooled custard that ends up tasting like scrambled egg.
Place challah in pan and let cook until golden, flip and cook until done (pictured above).
While first round of challah is cooking, start soaking the next round. Repeat this with each round until all challah is coated and custard is gone.
Suggestion: Top with honey, maple syrup, fresh fruit, berry compote, jam, whipped cream, powdered sugar, or whatever you love.
ProTip: These freeze well and can be lightly thawed and reheated, they can also fit in the toaster and reheat well that way!
Butter Witch 