- 8 thick slices challah bread
- 4 cups vanilla custard
Dip challah slices in custard and allow to soak till saturated. Heat skillet or flattop and grease with butter. Place saturated slices of challah on heated surface and cook till golden, flip and repeat for opposite side. Makes 8 slices
- 1 ¾ cups heavy whipping cream
- 2/3 cup half & half cream
- 1/4 vanilla bean
- 6 tablespoons granulated sugar
- 3 ½ fluid ounces liquid egg yolks
In a medium sauce pan whisk together cream, half & half and vanilla. Bring to a boil and cook for 1 minute. Remove from heat and allow to stand for 10 minutes. Remove vanilla bean pad and scrape pulp back into cream. Beat egg yolks and sugar in a mixing bowl until well combined. Slowly add cream mixture to egg/sugar mixture in a steady stream, whisking until smooth. Makes 4 cups.
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
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