1 Quart Heavy Cream
2 Cups Whole Milk
3 Table Spoons Sugar
6 Whole Eggs
3 Egg Yolks
1 Teaspoon Vanilla Extract
1/4 Lb Butter
Pinch of Salt
2 Challah Breads
1. Cut the two loaves of challah bread into slices that are about one inch thick.
2. Mix all ingredients together in a mixing bowl. Make sure to use either a whisk or a fork to make sure everything is fully mixed together.
3. Place challah slices on a baking sheet, tray or roasting pan, which has sides that are higher than the challah slices.
4. Pour mixture over slices, making sure the challah is totally soaked. This is the most important step. Turn slices over as many times as needed in order for the slices to be soaked through and most of the liquid is absorbed. The soaked slices can be kept in the refrigerator for up to three days.
5. When ready to serve, there are two ways to cook the french toast:
Eli’s suggested method: Add enough butter to completely coat the bottom of a frying pan by 1/4 inch. Brown toast on both sides and cook until very hot through and through.
Other method: Add enough butter to lightly coat the bottom of a frying pan. Brown Challah on each side, then put in a 325-350 degree oven until very hot through and though. Do not let the French Toast puff up.
*Note: This recipe can be cut in half.
*For Eli’s Full Story, Click Here