Challah is a braided egg-enriched bread, similar to French brioche, which is a traditional start to the Jewish Sabbath meal. Its richness and golden color make for the most luxurious and attractive French toast. The key here is to let the “royale” (egg mixture) soak all the way to the center of thick bread slices, and then cook slowly, so it gets cooked in the middle without overbrowning the outside.

INGREDIENTS | SERVES 4

• ½ teaspoon ground cinnamon
• 3 cups milk
• 6 extra-large eggs, beaten
• 1 teaspoon vanilla extract
• 3 tablespoons sugar
• 1 teaspoon salt
• 8 thick slices (1 inch thick) challah or other bread
• 2 tablespoons unsalted butter
• Pure maple syrup

1. In a mixing bowl, make a paste with the cinnamon and a drop of the milk. Whisk in the rest of the milk, the eggs, vanilla, sugar, and salt.

2. Transfer to a wide, deep dish, and submerge the bread slices in the egg mixture. Allow to soak for at least 10 minutes, pressing the slices gently under with your fingertips to keep them submerged, and turning them halfway through.

3. Heat a large, heavy-bottomed skillet (the best is a cast-iron “Griswold”) over a medium-low flame. A piece of butter should sizzle but not smoke when it is added. Melt ¼ of the butter, and fry the soaked bread 2 pieces at a time (it's important not to crowd the pan) on both sides until they bounce back when poked with a finger, about 4 minutes per side.

4. Serve them as they come out of the pan, or keep them warm in the oven. Do not reuse butter — wipe the pan after each batch. Serve with pure maple syrup.