- 3 to 4 large eggs
- 1 cup milk
- Six 3/4- to 1-inch-thick slices of challah or other bread
- Unsalted butter and/or vegetable oil
- Confectioners' sugar
- Berries and warmed pure maple syrup
Preheat the oven to 375°. In a medium bowl, beat the eggs with the milk. Slowly draw a slice of bread through the custard mixture once or twice and set it on a plate. Repeat with the remaining slices, stacking as you go. Let stand until the custard mixture is absorbed.
Heat a griddle or large nonstick skillet and grease well. Carefully add as many slices as will fit in a single layer and cook over moderately high heat until browned on both sides, about 4 minutes. Transfer to a baking sheet and repeat with the remaining slices.
Bake the French toast for 4 to 5 minutes, or until puffed and just firm to the touch when lightly pressed. Dust with confectioners' sugar and serve immediately with berries and maple syrup.