French toast is one of those dishes that looks way more impressive than it actually is. Slices of challah are coated in a cinnamon- and nutmeg-spiced egg batter and then grilled. In under 10 minutes, you have a breakfast dish that’s so good, it’ll convince your roommate to forgive you for the giant hole your dog ripped in her couch. Have to tell her you wrecked her car and don’t have insurance? Maybe step it up and go with the Nutella-stuffed variety. But for those everyday good impressions, this’ll do the trick nicely.
Cut 1 large loaf of challah bread into 1-inch-thick slices. You should have about 8 slices, not including the heels.
In a large, wide bowl, combine 6 eggs, 1 cup whole milk, 2 tablespoons sugar, 1 tablespoon ground cinnamon, 1 teaspoon vanilla extract, and 1/4 teaspoon ground nutmeg; whisk until it's light and frothy.
Place the bread slices in the egg batter for about 30 seconds on each side. Don't rush it. The bread should be soaked through so it's nice and custardy inside.
Brush oil on a griddle or large skillet and heat over medium-low. Pick up bread slices, letting excess batter drip off, and place on the griddle. Cook for 2-3 minutes or until the bottom side looks dry along the edges.
Cook the other side for 1-2 minutes. Remove from heat and serve immediately or keep warm in the oven set at 200℉.
Top it off with pats of butter, warm maple syrup, and powdered sugar. Always go with real butter (not margarine) and real maple syrup (not pancake syrup). You can taste the difference.