Ricky’s Cinnamon and Vanilla Challah French Toast Served with Fresh Berries

Photography by Anne Stratton.

• 6 large eggs
  

• 3 cups low-fat milk
  

• 2 teaspoons vanilla extract
  

• Pinch of salt
  

• 12 (1-inch-thick) slices day-old challah bread, cut diagonally
  

• Unsalted butter
  

• Safflower or canola oil
  

• Cinnamon sugar or confectioners’ sugar
  

• Syrup or jam or honey
  

Instructions:

1. Preheat the oven to 250°F.
2. Beat the eggs, milk, vanilla, and salt together in a large bowl until cream-colored. Pour into a shallow dish. Dip the bread in the mixture, one slice at a time, until soaked.
3. Sweep a stick of butter around the inside of a hot oiled skillet. Fry the bread in batches over medium heat until golden brown, turning once, about 3 to 4 minutes on each side. Remove to a baking sheet in the oven to keep warm until all the slices are cooked. Serve sprinkled with cinnamon sugar and syrup.