Fluffy and melting all over this challah french toast is the most luxurious maple whipped cream you will ever eat. Fresh or slightly dry challah is ideal for french toast because it's just more layers of eggs and butter.
1/4cupall purpose flourbread flour or pastry flour work too
1/4teaspoonfreshly grated nutmeg
2cupsheavy whipping cream
3/4cupgrade A maple syrup
butter, powdered sugar, slivered almonds for serving
In a medium sized bowl, combine the eggs, milk, flour, sugar, salt, almond extract, cinnamon, and nutmeg. Whisk to combine. It's ok if there are some clumps, it will not affect the french toast. Heat a non-stick skillet over medium-low heat with a pat of butter. Dip the sliced challah into the batter to coat both sides. Lift the bread, allowing some of the excess batter to drip off, then place into a warm skillet. Cook until the color is a deep golden-brown, then flip with a spatula, 1-2 minutes per side.
To make the whipped cream, you can use a stand mixer with whisk attachment or egg beaters. Beat the cream on a medium setting for 3 minutes or until soft peaks form. Slowly pour the maple syrup into the cream while whisking just until stiff peaks form, 1 minute. Meanwhile, toast the slivered almonds (about 1/2 cup) at 325° for 7 minutes or until fragrant and crunchy.
To serve the french toast, dust with powdered sugar and a pat of butter. Add the maple whipped cream and toasted almonds for garnish. Serve with maple syrup.
Make Ahead Tip: The dipping batter can be stored in an airtight container in the fridge for up to 3 days. This is a great way to use up day old challah bread because as it dries out, it absorbs the dipping batter and softens up as it cooks.