When Black Friday 2014 dawned grey and cold in Minnesota, my mind immediately went to carbs (and that's despite a personal-best level of consumption of stuffing and mashed potatoes on Thanksgiving), which meant that I automatically wanted to drive to Rye Deli and order a big-old platter of the kitchen's awesome challah French toast. Then I remembered: Rye closed earlier this year. Then I went back to bed.

What a coincidence: Today is also, get this, National French Toast Day. In honor of this momentous occasion, I reprint, for those who missed it, the glorious make-at-home version of Rye's recipe (pictured above, taken a few days before the restaurant closed in March). I highly recommend it. And Happy National French Toast Day!

RYE DELI CHALLAH FRENCH TOAST

Serves 6.

Note: Adapted from Rye Deli.

6 eggs

2 tbsp. sugar

4 egg yolks

1 1/2 tsp. vanilla extract

Pinch salt

3/4 c. heavy cream

3/4 c. whole milk

1 loaf challah, cut in 1-in. thick slices

Powdered sugar for serving

Unsalted butter for griddle, and for serving

Maple syrup for serving

Directions

In a large bowl, whisk together eggs and egg yolks. Add sugar, vanilla extract, salt, cream and milk, and whisk to combine.

Add bread slices, one at a time, to the egg mixture, turning them until they are thoroughly saturated but not falling apart, about 1 minute.

In a griddle or skillet over medium heat, melt 2 tablespoons unsalted butter. Add as many custard-soaked slices of bread as the pan will allow without crowding, and cook until the underside is golden brown. Turn the bread and cook until the second side is golden brown. Repeat with remaining bread, melting additional butter before cooking remaining slices as needed. Serve immediately, or keep warm in a 200-degree oven. Garnish with powdered sugar and serve with room-temperature butter and maple syrup.