- 1 1/2 cups well-shaken buttermilk
- 4 large eggs
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 12 (1/2-inch-thick) slices challah (from a 1-pound loaf; not end slices)
- 4 1/2 tablespoons unsalted butter, divided
Preheat oven to 200°F.
Whisk together buttermilk, eggs, sugar, and salt in a
bowl. Pour into a large 4-sided sheet pan, then add bread in 1 layer and
soak, turning occasionally, until bread has absorbed all liquid but is
not falling apart, about 20 minutes.
Heat 1 1/2 tablespoon butter in a 12-inch nonstick
skillet over medium-high heat until foam subsides. Transfer 4 bread
slices with a slotted spatula to skillet and cook, turning once, until
slightly puffed and golden brown, about 3 minutes total. Transfer to a
large shallow baking pan and keep warm in oven. Cook remaining bread in 2
batches, adding 1 1/2 tablespoon butter between batches.
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