Sinful French Toast

This is not your average Tuesday morning French toast. This is the Saturday brunch version that calls for heavy cream, a whole challah loaf, and a generous pour of Triple Sec.

Thick slices of challah get soaked in a rich custard of eggs, cream, vanilla, and orange liqueur, then griddled in butter until golden and caramelized.

A dusting of cinnamon goes on while they’re still sizzling.

The challah’s eggy crumb soaks up the custard like a sponge and fries up with crispy edges and a custardy, almost bread-pudding center. Top with butter and syrup, fresh fruit, preserves, or a cinnamon-sugar sprinkle.

Pro Tips

• Use day-old challah. Fresh bread is too soft and falls apart in the custard. A day of drying out gives it the structure to soak without disintegrating.
• Don’t rush the soak. Let each slice sit in the custard for a few seconds on each side so it absorbs the mixture all the way through.
• Medium-high heat is key. Too low and the toast steams instead of crisping. Too high and the outside burns before the center cooks.
• The Triple Sec adds a subtle orange warmth that’s barely noticeable but deeply missed if you leave it out. Grand Marnier or Cointreau work just as well.