Step 1:
Prepare the Bread: Slice the challah or brioche bread into thick slices, about 1 inch thick. Day-old or slightly stale bread is ideal as it is sturdier and better able to absorb the custard mixture without falling apart. If using fresh bread, you can lightly toast the slices in a low oven (200°F or 93°C) for about 10-15 minutes to dry them out slightly.
Step 2:
Make the Custard: In a large, shallow dish or baking pan, whisk together the half-n-half or heavy cream, eggs, sugar, vanilla extract, and cinnamon. Whisk thoroughly until all ingredients are fully combined and the mixture is smooth. For an even more seamless blend, use an immersion blender or a regular blender to incorporate the cinnamon fully into the custard. This ensures that the cinnamon flavor is evenly distributed throughout the French toast.
Step 3:
Soak the Bread: Dip each slice of bread into the custard mixture, ensuring that both sides are fully soaked. Allow the bread to soak for about 20-30 seconds per side, or until the bread is saturated but not falling apart. The soaking time may vary depending on the density and dryness of the bread. Be careful not to over-soak the bread, as this can result in soggy French toast.
Step 4:
Cook the French Toast: Heat a large skillet or griddle over medium-low heat. Add a generous amount of salted butter to the skillet, allowing it to melt and coat the surface evenly. The butter adds flavor and helps to create a golden-brown crust on the French toast. Once the butter is melted and the skillet is hot, carefully place the soaked bread slices into the skillet, being careful not to overcrowd the pan. Cook the French toast for about 3-5 minutes per side, or until golden brown and cooked through. Adjust the heat as needed to prevent the exterior from browning too quickly while the interior remains uncooked.
Step 5:
Serve: Remove the cooked French toast from the skillet and place it on a serving plate. Serve immediately with your favorite toppings, such as powdered sugar, salted butter, and real maple syrup.
