2 tablespoons maple syrup

1 tablespoon espresso powder, plus more for serving

1/4 teaspoon kosher salt

For the French toast:

8 (1-inch thick) slices challah bread

2 tablespoons unsalted butter, divided, plus more for serving

1. Make the custard: Place 1 1/2 cups whole milk or heavy cream (or a combination), 6 large eggs, 1 cup caramel sauce, 2 tablespoons maple syrup, 1 tablespoon espresso powder and 1/4 teaspoon kosher salt in a large bowl. Whisk until fully combined and no streaks of unbeaten egg remain. Pour into a 9-by-13-inch baking dish.

2. Make the French toast: Cut 8 (1-inch) thick slices challah bread.

3. Place 4 slices in a single layer in the custard. Soak, flipping once, until moistened but not falling apart, 1 to 2 minutes per side. Transfer the soaked slices to a wire rack set over a baking sheet. Repeat with the remaining 4 slices.

4. Melt 1 tablespoon of the unsalted butter in a large nonstick skillet over medium heat until sizzling but not browned. Add 4 challah slices in a single layer and cook until the bottoms are golden-brown and crispy, 3 to 4 minutes. Flip and cook until the second side is browned, 2 to 3 minutes more. Transfer to a serving plate. Add the remaining 1 tablespoon unsalted butter to the skillet and repeat cooking the remaining challah slices. Serve with more caramel sauce, a dusting of espresso powder, and butter.

Recipe notes

The bread: We suggest using sliced challah bread for this recipe, but you can use just about any thickly sliced bread you have on hand.

Espresso powder: This recipe calls for espresso powder, which can be found in the coffee or baking section of most well-stocked grocery stores. If unavailable, instant coffee granules can be used instead.

Storage: Leftovers can be refrigerated in an airtight container up to five days or frozen up to two months.

(Jesse Szewczyk is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)