This decadent challah bread French toast is delicately flavored with vanilla, cinnamon, and freshly grated nutmeg.
| Nutrition Facts | |
|---|---|
| For a Serving Size of 1 serving (191.3g) | |
| Calories 491.3 | Calories from Fat 199.7 (40.7%) |
| % Daily Value * | |
| Total Fat 22.2g | – |
| Saturated fat 4.9g | – |
| Monounsaturated fat 6.9g | – |
| Polyunsaturated fat 1.7g | – |
| Trans fat 0g | – |
| Cholesterol 276mg | – |
| Sodium 492.1mg | 21% |
| Potassium 289.5mg | 7% |
| Carbohydrates 58.4g | – |
| Net carbs 54.1g | – |
| Sugar 21g | – |
| Fiber 4.4g | 18% |
| Glucose 1.2g | |
| Fructose 0.2g | |
| Sucrose 12.8g | |
| Protein 15g | |
Active Time:
20 mins
Total Time:
20 mins
Ingredients
- 3 extra large eggs
- 1/2 cup milk
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pure vanilla extract
- Pinch of freshly grated nutmeg
- 2 1/2 tablespoons unsalted butter
- 4 (3/4-inch-thick) slices of challah
- Warm pure maple syrup, for serving
Directions
- Gather ingredients.
- In a medium shallow baking dish or bowl, beat eggs with milk, cinnamon, vanilla, and nutmeg until blended.
- Working with one challah slice at a time, soak bread in egg mixture, turning several times.
Meanwhile, melt the butter in a large, heavy skillet over medium-low until bubbling.
Add two of the soaked challah slices and cook until golden brown on the bottom, about 2 minutes. Turn and cook until golden brown on the second side, about 2 minutes longer. Repeat with remaining egg-soaked challah. - Serve hot with maple syrup.
Hardy