Nopa’s Custard French Toast

Serves 8

Customers call this dish Nopa’s famous French toast, and it’s easy to see why — the thickly cut, custardsoaked slices are almost dessertlike (although this is on the brunch menu). Created by former pastry chef Amy Brown — who now owns Marla Bakery — this has been on the Nopa menu for most of the past decade and won’t be going away. The restaurant uses homemade pain de mie as a base, which is easy to find at most bakeries and upscale grocery stores. 15 eggs

¾ cups sugar

1 teaspoon kosher salt

¼ teaspoon + 1⁄8 teaspoon freshly grated nutmeg

1½ cups milk

3 cups cream

8 slices pain de mie, cut 1½-inch thick and dried out overnight

Clarified butter, for the pan

Unsalted butter, for garnish Syrup, for drizzling

Seasonal fruit, like strawberries, for garnish

Instructions: In a mixing bowl, whisk the eggs, or use an immersion blender, until well combined. Stir in the sugar, salt and nutmeg until the sugar is dissolved. Add the milk and cream 1 cup at a time, stirring after each addition, until well combined. You can make this up to a day in advance; if it separates, whisk to re-emulsify.

Lay the bread flat in an even layer in a dish with high sides (you may have to use two small baking dishes). Pour the custard over the bread and press the bread to submerge in the soak. Let sit for 20 minutes. You may have to flip the bread during soaking if not fully submerged.

When ready to cook, preheat the oven to 375 degrees. Heat a large cast-iron pan over medium-high heat. Add clarified butter. When hot, place as many slices of the French toast as you can fit in the pan. Cook for about 5-6 minutes, until golden brown. Flip the French toast, place the whole pan in the oven, and cook for another 5-6 minutes. Flip once more and finish for another minute in the pan. The toast should “souffle” a bit. To test for doneness, insert a knife into the center of the toast. When you pull it out, the knife should feel just warm.

Garnish with butter, syrup and fruit. Serve immediately.