The Greatest French Toast Recipe of All Time

Steps

1. 1
   Slice the challah bread into 8 slices, each 1 to 1 1/4 inches thick.
2. 2
   Place bread slices on a wire rack over a baking sheet and dry in a 180°F oven for 30 minutes total, flipping halfway through. Alternatively, let the bread air-dry overnight on your countertop or refrigerator.
3. 3
   In a medium bowl, whisk together the eggs, brown sugar, vanilla extract, cinnamon, salt, and a pinch of freshly grated nutmeg.
4. 4
   Once well combined, pour in the half and half and whisk until the custard mixture is smooth and homogeneous.
5. 5
   Pour approximately half of the custard into a shallow baking dish or quarter sheet tray to use for soaking the bread.
6. 6
   For challah, place two bread slices into the custard and soak for 2 minutes on the first side, then flip and soak for 2 minutes on the back side. The custard should reach about one-third of the way up the bread's sides. For brioche, soak 30 seconds per side; for Texas toast, soak 1 minute per side.
7. 7
   Carefully transfer the soaked bread slices to a plate while you prepare to cook.
8. 8
   Heat a nonstick skillet over medium-low heat and add a generous swirl of neutral oil followed by 1 tablespoon of butter.
9. 9
   Once the butter has melted and the pan is evenly coated, place the soaked bread slices in the pan. Cook for 4 minutes on the first side, moving the slices around occasionally to ensure even browning.
10. 10
    Flip the slices and cook for an additional 4 minutes on the second side, continuing to move them to avoid uneven browning.
11. 11
    To prepare the whipped butter, add the softened butter and salt to a stand mixer with the paddle attachment and whip until the butter reaches fluffy, soft peaks.
12. 12
    Stack the cooked French toast slices on a plate. Top with a generous dollop of salted whipped butter and a generous drizzle of dark maple syrup. Optionally dust with powdered sugar before serving.