Ingredients

• 1 whole loaf of challah bread, sliced to the width of two fingers

• 1 cup heavy cream

• 1 cup whole milk

• 4 large eggs

• 3 tablespoons piloncillo (grated or finely chopped)

• 1 teaspoon pure vanilla extract

• Zest of 1 orange

• ¼ teaspoon salt

• 1 teaspoon cinnamon powder

• Butter, for cooking

• Optional toppings: powdered sugar, maple syrup, macerated berries, or this espresso whipped cream

Directions

1. In a large mixing bowl, whisk together the heavy cream, milk, eggs, piloncillo, vanilla extract, orange zest, cinnamon powder, and salt. Mix well until the piloncillo dissolves completely and the batter is smooth.

2. Slice the challah bread to the width of two fingers. If possible, allow the slices to sit out for a few hours to dry slightly. This will help them absorb the batter without falling apart.

3. Dip each slice of challah into the batter, letting it soak for about 20–30 seconds on each side. Ensure the bread is evenly coated but not overly saturated.

4. Heat a large skillet or griddle over medium heat. Add a pat of butter and let it melt, coating the surface evenly. Place the soaked slices of challah on the skillet and cook for 3–4 minutes on each side, or until golden brown and slightly crisp.

   If cooking in batches, keep the finished slices warm by placing them on a baking sheet in a 200°F oven.

5. Serve your Christmas Morning French Toast warm with festive toppings like powdered sugar, maple syrup, or fresh berries.