Brunch: French Toast Sundae / by Anthony Michael Contrino

French Toast is one of the things my mom would make for us growing up.  She had a heavy hand when adding the cinnamon to the custard base - and so do I.  I figured, why not kick it up a notch and transform this breakfast favorite into a sundae.  It's a perfect ending to any meal!

Photo Courtesy of Matt Wagemann

Photo Courtesy of Matt Wagemann

French Toast Sundae // Serves 6

2 cups half and half
6 eggs
1 teaspoon vanilla extract
1 teaspoon salt
2 tablespoon cinnamon
1 loaf challah bread, sliced into 1” pieces
2 tablespoons butter, melted
Vanilla ice cream, for serving
Maple syrup, for serving
Chopped walnuts, for serving
Whipped cream, for serving

Preheat a griddle over medium heat.

In a large bowl, combine the half and half, eggs, vanilla, salt and cinnamon. Whisk to combine. Quickly dunk the challah slices into the egg mixture, being sure to fully submerge. Brush the griddle with some butter. Place the bread onto the griddle and cook until golden brown, about 2-3 minutes per side.


To serve, cut two pieces of french toast in half and line in a sundae boat or bowl. Top with vanilla ice cream and some chopped walnuts. Drizzle with maple syrup and garnish with whipped cream and more maple syrup. 

Photo Courtesy of Matt Wagemann

Photo Courtesy of Matt Wagemann