Yield: 4 servings
For the custard
1 ½ cups whole milk, heavy cream or a combination
6 large eggs
1 cup caramel sauce, plus more for serving
2 tablespoons maple syrup
1 tablespoon espresso powder, plus more for serving
¼ teaspoon kosher salt
For the French toast
8 (1-inch thick) slices challah bread
2 tablespoons unsalted butter, divided, plus more for serving
Notes: We suggest using sliced challah bread for this recipe, but you can use just about any thickly sliced bread you have on hand.
• This recipe calls for espresso powder, which can be found in the coffee or baking section of most well-stocked grocery stores. If unavailable, instant coffee granules can be used instead.
1. Make the custard: Place 1 ½ cups whole milk or heavy cream (or a combination), 6 large eggs, 1 cup caramel sauce, 2 tablespoons maple syrup, 1 tablespoon espresso powder and ¼ teaspoon kosher salt in a large bowl. Whisk until fully combined and no streaks of unbeaten egg remain. Pour into a 9-by-13-inch baking dish.
2. Make the French toast: Cut 8 (1-inch) thick slices challah bread.
3. Place 4 slices in a single layer in the custard. Soak, flipping once, until moistened but not falling apart, 1 to 2 minutes per side. Transfer the soaked slices to a wire rack set over a baking sheet. Repeat with the remaining 4 slices.
4. Melt 1 tablespoon of the unsalted butter in a large nonstick skillet over medium heat until sizzling but not browned. Add 4 challah slices in a single layer and cook until the bottoms are golden-brown and crispy, 3 to 4 minutes. Flip and cook until the second side is browned, 2 to 3 minutes more. Transfer to a serving plate. Add the remaining 1 tablespoon unsalted butter to the skillet and repeat cooking the remaining challah slices. Serve with more caramel sauce, a dusting of espresso powder and butter.
Per serving: 687 calories; 25g fat; 8g saturated fat; 356mg cholesterol; 21g protein; 97g carbohydrate; 62g sugar; 2g fiber; 903mg sodium; 498mg calcium
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