Ingredients
4 large eggs
1 cup whole milk
2 tablespoons light brown sugar, packed
1 vanilla bean, split, and seeds scraped out, or 1 teaspoon pure vanilla extract
Coarse salt
1 cup granulated sugar
1 loaf challah bread (about 8 ounces), sliced into 1-inch-thick pieces
2 tablespoons butter
Fresh fruit, such as peaches, and creme fraiche, for serving
Preparation
Preheat oven to 250 degrees.
In a large shallow dish, whisk together eggs, milk, brown sugar, vanilla and a large pinch of salt. Add 4 slices of bread in a single layer and let soak 1 minute. Flip bread and sprinkle each evenly with 2 to 3 teaspoons of granulated sugar, pressing gently to adhere.
Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Lift bread from egg mixture, allowing excess to drip off. Add to pan, sugar side down. Reduce heat to medium. Sprinkle each slice with 2 to 3 teaspoons granulated sugar, pressing gently to adhere. Cook until a crust forms on the bottom and the toast is golden brown, 5 to 6 minutes. Flip and cook until a golden crust forms on the second side, 4 to 5 minutes more. Reduce heat if browning too quickly. Keep warm in oven while cooking remaining batches. Wipe skillet clean and repeat with remaining butter and bread. Serve warm with fresh fruit and a dollop of creme fraiche.
