Challah French Toast

French toast always feels decadent at breakfast or brunch, with its crisp edges and custardy center. But when you make French toast with challah, you push that luxurious feeling over the top. Challah is the perfect bread to use when making French toast, whether it is a braided challah or one studded with raisins; the buttery, soft bread with a brioche-like texture makes a soft, pillowy French toast. In this recipe, the French toast is spiced with vanilla, cinnamon, and nutmeg.

The key to cooking the perfect French toast is to thoroughly soak the thick slices of bread in the egg mixture, and cook it over medium-low heat so the edges don't burn before the center of each piece cooks through. If you are making French toast for a crowd, you can double this recipe, and cook it in batches. Stash cooked slices of French toast in an oven set to 200°F to hold them warm until you are ready to serve everything. Warm maple syrup poured over the top when it is served is a classic touch; feel free to swap or add in berries, cherries, sliced bananas, apples, or pears that have been cooked in a little butter, or toasted pecans, walnuts, or hazelnuts for a little extra texture.

Use this recipe when you have leftover challah, or simply want to make an especially decadent French toast. And if you don't have challah, a loaf of brioche will substitute for this recipe nicely.