Cinnamon Challah French Toast

¼ cup sugar, plus 2 tablespoons for sprinkling

1 teaspoon ground cinnamon, plus ¼ teaspoon for sprinkling

4 large eggs

1 teaspoon vanilla extract

¾ cup half-and-half (may substitute whole milk)

Pinch salt, preferably fine sea salt

Eight 1-inch-thick slices challah (egg bread)

4 tablespoons (½ stick) unsalted butter, or as needed

Preheat the oven to 200 degrees.

Use a fork to stir together the ¼ cup sugar and teaspoon of cinnamon in a small bowl. (You can skip this step and use a small strainer to sift those two ingredients together right into the whisked eggs.)

Whisk the eggs in a mixing bowl until well blended. Add the cinnamon-sugar mixture; whisk for 30 to 45 seconds or until lightly frothy. Whisk in the vanilla extract, half-and-half and salt.

Pour the whisked-egg mixture into a pie plate or rimmed baking sheet. Dip/soak the bread slices so that both sides are saturated, then carefully transfer the soaked slices to a rimmed baking sheet, arranging them in a single layer. Refrigerate, uncovered, for at least 10 minutes and up to 30 minutes.

When ready to assemble, stir together the remaining sugar and cinnamon in the same small bowl (or sift via strainer again). Melt half the butter in a large nonstick skillet over medium heat until the butter is foamy.

Sprinkle a little of the cinnamon-sugar blend over the top of each slice. Use a wide spatula to transfer two or three slices to the skillet, sugared sides up. Cook for 2 minutes, then flip over each slice and cook for 3 minutes, or until the bottoms are lightly caramelized, adjusting the heat to medium-low, as needed, to keep the French toast from browning too fast. For best texture and flavor, avoid undercooking the French toast (it should not be squishy or look wet), and refrain from pressing down on it in the skillet. If there are darkened bits of butter, you may need to wipe out the skillet between batches.

When the French toast is done, transfer the slices to a baking sheet or heatproof platter; cover loosely with aluminum foil and keep warm in the oven. Repeat with the remaining soaked slices, using the rest of the butter as needed. Serve crispy sides up.

Serves 4 to 8

Adapted from an original recipe by cookbook author Lisa Yockelson.