This French toast recipe delivers serious comfort with a bit of flair. The secret to its success lies in maximizing the caramelized crust on each slice of challah as it cooks. A dusting of confectioners’ sugar—applied before the bread hits the hot pan and again between flips—encourages that golden-brown finish. That textured, sweet exterior provides a pleasing contrast to the soft, saucy apples, which are sautéed with honey and fresh lemon juice.
Info
- Cook time: 45 minutes
- Total time: 45 minutes
- Yield: 4 to 6 servings
Ingredients
- 1 (15-ounce) loaf challah bread, ends trimmed
- 5 large eggs
- 1 cup half-and-half
- 1 tablespoon granulated sugar
- Pinch of salt
- 1/2 teaspoon pure vanilla extract
- 1/3 cup confectioners’ sugar
- 1 stick unsalted butter
- 2 Golden Delicious apples, peeled and cut into 1/2-inch-thick wedges
- 1/4 teaspoon ground cardamom
- 1/4 cup honey
- 1 tablespoon fresh lemon juice
- 3 tablespoons brandy
Instructions
- Heat the oven to 325˚F. Line a large rimmed baking sheet with foil and set it aside. Cut the challah into eight slices, each 3/4 to 1 inch thick. In a large shallow dish, whisk the eggs with the half-and-half until combined. Whisk in the granulated sugar, salt, and vanilla until the sugar dissolves and the custard is smooth. Place the confectioners’ sugar in a fine-mesh strainer.
- Place 4 slices of bread in the custard and let them soak, turning once, until saturated but still holding together, 1 1/2 to 2 minutes. While they soak, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Lift the soaked bread from the custard, letting excess drip off, and add it to the skillet. Immediately dust the slices with some of the confectioners’ sugar. Cook until the undersides are golden, 2 to 3 minutes, then flip and dust with more confectioners’ sugar. Keep cooking, flipping two more times and dusting with confectioners’ sugar after each flip, until both sides are browned and caramelized, about 5 minutes more; if the skillet becomes dry, add 1/2 tablespoon additional butter. Transfer the finished slices to the baking sheet. Add another 1 tablespoon butter to the skillet and repeat the process with the remaining bread, custard, and confectioners’ sugar, adding 1/2 tablespoon more butter to the skillet as needed. Once all the French toast is on the baking sheet, put it in the oven and bake until heated through, about 10 minutes.
- While the French toast bakes, wipe out the skillet and add 4 tablespoons butter; raise the heat to medium-high. Add the apples and cardamom and cook, stirring, until they soften and brown lightly in spots, 3 to 4 minutes. Stir in the honey, lemon juice, and 2 tablespoons water and cook until the sauce thickens slightly, 2 to 3 minutes. Add the brandy and carefully tilt the pan to ignite the alcohol, or use a long lighter. Cook until the apples are glazed and tender but not falling apart, 1 to 2 minutes more. Remove from the heat, add the remaining 1 tablespoon butter, and swirl the pan until the butter melts and the sauce thickens a little.
- Divide the French toast among plates and spoon the apples and sauce over the top.
