During one of our trips to Charlotte over the summer, we had brunch at Bistro La Bon. I had the French toast and it was amazing. Everything about it was perfect and I realized that the sad French toast I usually make at home is no longer is going to work for me.
Fast forward to a couple of weeks ago. I was waiting in the longest line ever at the meat counter at The Fresh Market, since they’re apparently the only grocery store in Virginia that sells chorizo. The breads are next to the meat, and while I was waiting, I spotted a gorgeous loaf of challah bread. Knowing I was going to try and recreate the French toast from Bistro La Bon, I went to the produce section and grabbed some fresh berries. And after getting everything else I needed, I still had to wait ten more minutes for my chorizo. And then an additional 15 minutes at the checkout… Side rant: please don’t be a jerk at the grocery store. Especially when there are TWO lanes open, and about TEN people in each lane. This guy and I approached the register from different directions at the exact same time. He had a whole cart full of crap (it turned out to be about $200+ full of crap). I had FIVE items. Let the person who had five items, and arrived at the lane the same time you did, go first.
Anyways. French toast. This recipe is adapted from a Barefoot Contessa recipe, so it’s pretty close to perfect. The only problem was that it was a little too soggy on the inside. I mean, the bread is cut 1” thick and cooked for 2-3 minutes on each side. Not nearly enough in my opinion. So, we made it again the following weekend. Only this time I baked it for 10 minutes after I pulled it off of the griddle.
Oh my gosh, y’all. This was PERFECT. Baking it cooked it through a little more, made the outside extra crispy, and basically made the best French toast I’ve ever had in my life.
Challah French Toast
(Recipe adapted from this one.)
- 2-3 slices of challah bread, cut into 1” thick slices
- 3 large eggs
- ½ cup of milk
- ½ teaspoon of vanilla extract
- 1 teaspoon of honey
- Pinch of kosher salt
- Unsalted butter
- Preheat oven to 350 degrees.
- Combine eggs, milk, vanilla, honey & salt. Pour mixture into a shallow dish and add the bread slices. Let bread soak for 3 minutes per side.
- While the bread is soaking, heat a large skillet or a griddle over medium heat. Add 1 tablespoon of butter, and once that has melted add the soaked bread. (I use a large griddle, melt the butter and smear it over the whole surface of the pan. My toast is all cooked at once, but if you have to cook it in batches, add more butter for each batch.)
- Cook for about 3-4 minutes on each side. Once each side is golden brown, remove to a large baking sheet and bake in your preheated oven for 10 minutes.
- Serve hot, with toppings of your choice. Mine included real maple syrup and loads of fresh berries.