Robert Irvine's French Toast

Thick slices of challah soaked in a cinnamon-vanilla custard and griddled until golden, Robert’s top-rated breakfast classic.

Ingredients

• 8 thick (1-inch) slices challah or brioche
• 4 large eggs
• 1 cup whole milk
• 1/4 cup heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract

Pinch of kosher salt

• 3 tablespoons unsalted butter, for the griddle
• Confectioners’ sugar and warm maple syrup, for serving

Directions

1. In a wide, shallow bowl, whisk together the eggs, milk, cream, sugar, cinnamon, vanilla, and salt until fully combined.
2. Soak each slice of bread in the custard for 20 to 30 seconds per side, letting it absorb but not fall apart.
3. Heat a large nonstick skillet or griddle over medium heat and melt about 1 tablespoon of the butter.
4. Cook the soaked bread in batches until deep golden brown, about 3 minutes per side, adding more butter as needed.
5. Dust with confectioners’ sugar and serve hot with warm maple syrup.

Notes

Adapted from Robert Irvine’s classic French Toast, among his most popular Food Network recipes.