MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Challah French Toast w/Cinnamon-Sugar Glaze
Categories: Breads, Dairy, Herbs, Fruits
Yield: 5 servings

MMMMM------------------------FRENCH TOAST-----------------------------
2 c Whole milk
1/2 c Heavy cream or half-and-half
- (or use more milk)
4 lg Eggs
+=PLUS=+
2 lg Egg yolks
2 ts Vanilla extract
1/2 ts Fine grated lemon zest (opt)
3/4 ts Ground cardamom
pn Salt
1 Loaf challah bread; in 1 1/4
- inch slices
6 tb Unsalted butter; more as
Needed
1/4 c Granulated sugar
1/2 ts Ground cinnamon

MMMMM--------------------------TOPPINGS-------------------------------
Maple syrup
Cherry or other jam
Whipped mascarpone or crème
Fraîche
Berries
Sliced bananas
Chopped pineapple chunks
Mini chocolate chips

In a large bowl, whisk together milk, cream, eggs and
egg yolks, vanilla, lemon zest (if using), 1/2 teaspoon
cardamom and salt.

Arrange challah slices in an even layer on a rimmed
baking sheet. Pour custard on top, and let sit at room
temperature, uncovered, for 30 minutes, so the bread can
absorb the custard, carefully flipping bread slices
halfway through.

In a medium bowl, whisk together sugar, cinnamon and
remaining 1/4 teaspoon cardamom. Set aside.

Heat a large nonstick or cast-iron skillet over medium,
then add 2 tablespoons butter and let it melt. Place 2
to 3 pieces soaked challah in skillet, making sure to
not crowd the pan. Cook until golden on bottom, 4 to 5
minutes.

Sprinkle a little of the cinnamon-sugar mixture on top
of each slice, then flip and cook until bottom is glazed
and browned, another 4 to 5 minutes. Transfer to serving
plates, glazed-side up. Repeat with remaining butter,
challah and cinnamon sugar. Serve warm, with your choice
of toppings.

By: Melissa Clark

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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