- 4 eggs
- 3 tablespoons molasses
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 pinch ground ginger
- 1 pinch ground cinnamon, or more to taste
- 12 thick slices challah bread
- 1/4 cup butter
- Beat together the eggs, molasses, cream, vanilla, ginger, and cinnamon in a bowl until smooth. Dip the challah slices in the batter until coated on all sides.
- Melt half of the butter in a large skillet over medium heat. Place half of the challah slices into the pan, and cook until golden brown on each side, about 3 minutes per side. Repeat with remaining butter and challah slices.