Quick is Best French Toast
We make this french toast during all the major holidays usually served with coffee thick-cut bacon.
Ingredients
1 loaf challah, cut into thick slices
1 large egg
1 cup whole milk
½ teaspoon ground cinnamon
Zest of ½ an orange (optional)
Butter, for the pan
Warm maple syrup, for serving
Method
In a shallow bowl, whisk together the egg, milk, cinnamon, and orange zest (if using).
Heat a cast iron skillet over medium heat. Add a generous knob of butter and let it melt and foam.
Dip each slice of challah quickly into the custard, flipping once—just enough to coat both sides without soaking.
Place the bread in the hot skillet and cook until deeply golden with a few dark brown (almost black) spots, 2–3 minutes per side. Add more butter as needed between batches.
Serve immediately with warm maple syrup.