Thick slices of challah, soaked and browned to perfection.
|  | | | | | | Challah is the best bread for French toast, bar none. It's sturdy enough to stand up to its custard soak and a shower of maple syrup, yet tender and fluffy enough to cut with a fork. Cooked in a generous amount of butter, the thick slices of challah become beautifully browned after just a few minutes in the skillet. | | | |
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