Growing up, challah French toast was the only French toast I knew. We would slather softened butter over thick slices of fresh challah on Friday night for Shabbat, and my dad would use the rest of the loaf to make mile-high stacks of French toast the next morning, dusted with powdered sugar and doused with syrup. (Eventually, we just started buying two loaves of challah, for fear we wouldn't have enough left over).
It wasn't until a diner served me French toast made with a piece of limp wheat sandwich bread that I realized how spoiled I had been. French toast should be fluffy and custardy with a crispy exterior, spiked with cinnamon and vanilla and sweet maple syrup — not any old end piece of soft bread fried in butter.
Trust me, once you've had challah French toast, you'll realize there's no other way to eat it. Here's my recipe for the best-ever version.
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