There's nothing quite like the smell of French toast cooking on a Sunday morning. I've been making this kosher version for years, and it never fails to bring my family running to the kitchen. The trick isn't in fancy ingredients or complicated techniques. It's about getting the basics right. I learned this method from my mother-in-law, who insisted that day-old challah makes all the difference. She was absolutely right. Fresh bread gets too soggy, but challah that's sat out overnight has the perfect texture to soak up the custard without falling apart. The slight sweetness of challah also means you don't need to add much sugar to the egg mixture. The key to great French toast is the custard ratio. I use three eggs to every half cup of milk, with just a touch of vanilla and cinnamon. Some people add more sugar, but I find that maple syrup on top provides all the sweetness you need. The real secret is letting each slice soak for exactly 30 seconds on each side. Any less and the center stays dry. Any more and you'll have a soggy mess. This recipe serves four people generously, though I usually make extra because everyone wants seconds. It pairs beautifully with fresh berries, a drizzle of honey, or classic maple syrup. I've served this at holiday brunches and casual weekend breakfasts with equal success. The preparation is quick enough for busy mornings but special enough to feel like a treat.