Just when you thought French toast couldn’t get any better, here it is: Challah French Toast makes one of the most indulgent and delicious breakfasts ever. Serve these crispy-on-the-outside, custard-on-the-inside slices with your favorite fresh fruit and lots of warm syrup.
Preheat oven to 200 degrees. Set a metal rack on a rimmed baking sheet. Slice Challah bread into 3/4-inch slices (about 12 slices).
In a shallow dish or pie plate, whisk together eggs, half and half, sugar, vanilla, cinnamon, and nutmeg.
In a large skillet over medium-high heat, melt 1 tablespoon butter until foaming, swirling to coat pan. Working with 3 to 4 slices of bread at a time, dredge in egg mixture. Carefully tap against the side of the dish to remove excess, and set in pan.
Cook until edges are set and the first side is golden brown, about 1 to 2 minutes. Using a thin, wide spatula, flip each piece and continue to cook until the second side is golden brown, 1 to 2 minutes longer. Transfer to oven to keep warm and repeat with remaining bread slices and batter (add more butter to the pan between batches).
Dust generously with powdered sugar. Serve with butter and lime wedges.
An electric griddle set at 350 degrees can be used in place of a skillet.