Greatest French Toast

Ingredients

• 8 slices Hala Bread (Slice 1 to 1¼ inches thick; sturdy enough to hold custard)
• 120 g Brown Sugar (Packed)
• 6 Large Eggs (Room temperature)
• 5 g Vanilla Extract (Pure vanilla)
• 2 g Ground Cinnamon (About ½ teaspoon)
• 6 g Salt (Fine table salt)
• 0.5 g Nutmeg (Freshly grated, about ⅛ teaspoon)
• 450 g Half‑and‑Half (Approximately 1¾ cups)
• 15 ml Neutral Oil (Canola or vegetable oil)
• 230 g Unsalted Butter (Softened, cut into cubes)
• 2 g Salt (for butter) (About ½ teaspoon)
• 60 ml 100% Dark Maple Syrup (Drizzle generously at serving)

Instructions

1. Slice the Bread

   Place the Hala loaf on a cutting board and cut into 8 slices, each 1 to 1¼ inches thick.

   Time: PT5M

2. Dry the Bread

   Arrange the slices on a wire rack set over a sheet tray. Bake in a pre‑heated oven at 180°F for 30 minutes, flipping the slices after 15 minutes for even drying.

   Time: PT30M

   Temperature: 180°F

3. Prepare the Custard

   In a medium mixing bowl whisk together 6 large eggs, 120 g brown sugar, 5 g vanilla extract, 2 g cinnamon, 6 g salt, and the freshly grated nutmeg until smooth. Then whisk in 450 g half‑and‑half until fully incorporated.

   Time: PT10M

4. Set Up Soaking Station

   Pour about half of the custard into a shallow dish so the liquid reaches roughly one‑third of the way up the side of a bread slice.

   Time: PT2M

5. First Soak Batch

   Place two slices into the custard, submerge the first side for 2 minutes, then flip and soak the other side for another 2 minutes.

   Time: PT4M

6. Drain Excess Custard

   Transfer the soaked slices to a clean plate and let any excess drip off.

   Time: PT1M

7. Preheat the Pan

   Heat the 12‑inch non‑stick pan over medium heat. Add a generous splash of neutral oil and 1 tablespoon of butter; swirl to coat the surface.

   Time: PT3M

   Temperature: Medium (≈350°F surface)

8. First Side Fry – Batch 1

   Place the two soaked slices in the pan and fry for 4 minutes, moving them occasionally for uniform color.

   Time: PT4M

   Temperature: Medium (≈350°F)

9. Flip and Fry – Batch 1

   Flip the slices and fry the other side for another 4 minutes until golden brown.

   Time: PT4M

   Temperature: Medium (≈350°F)

10. Second Soak Batch

    While the first batch finishes, soak the next two slices in the remaining custard using the same 2‑minute‑per‑side method.

    Time: PT4M

11. First Side Fry – Batch 2

    Add the second batch to the pan and fry the first side for 4 minutes.

    Time: PT4M

    Temperature: Medium (≈350°F)

12. Flip and Fry – Batch 2

    Flip and fry the second side for another 4 minutes until deeply golden.

    Time: PT4M

    Temperature: Medium (≈350°F)

13. Make Salted Whipped Butter

    In a stand mixer fitted with the paddle, beat the softened 230 g butter with 2 g salt until light and fluffy, forming soft peaks.

    Time: PT5M

14. Plate and Finish

    Stack the toasted slices on a serving plate, dollop or spread the salted whipped butter on top, and drizzle generously with dark maple syrup.

    Time: PT2M

Nutrition Facts

Calories

1040

Protein

30 g

Carbohydrates

120 g

Fat

70 g

Fiber

2 g