Recipe: Rye Deli Challah French Toast

Serves 6.

Note: Adapted from Rye Deli.

• 6 eggs

• 4 egg yolks

• 2 tbsp. sugar

• 1 1/2 tsp. vanilla extract

• Pinch salt

• 3/4 c. heavy cream

• 3/4 c. whole milk

• 1 loaf challah, cut in 1-in. thick slices

• Powdered sugar for serving

• Unsalted butter for griddle, and for serving

• Maple syrup for serving

Directions

In a large bowl, whisk together eggs and egg yolks. Add sugar, vanilla extract, salt, cream and milk, and whisk to combine.

Add bread slices, one at a time, to the egg mixture, turning them until they are thoroughly saturated but not falling apart, about 1 minute.

In a griddle or skillet over medium heat, melt 2 tablespoons unsalted butter. Add as many custard-soaked slices of bread as the pan will allow without crowding, and cook until the underside is golden brown. Turn the bread and cook until the second side is golden brown. Repeat with remaining bread, melting additional butter before cooking remaining slices as needed. Serve immediately, or keep warm in a 200-degree oven. Garnish with powdered sugar and serve with room-temperature butter and maple syrup.

Nutrition information per serving without syrup:

Calories525Fat30 gSodium244 mg

Carbohydrates46 gSaturated fat15 gCalcium136 mg

Protein16 gCholesterol390 mgDietary fiber2 g

Diabetic exchanges per serving: 2 bread/starch, 1 other carb, 1½ medium-fat meat, 4½ fat.