Challah French toast is a breakfast treat that feels special but is simple to make. This recipe uses thick slices of braided challah bread, which has a rich, eggy flavor that complements the sweet custard.
Ready in about 30 minutes, it’s a great choice for a relaxed weekend morning. The bread soaks up the vanilla-cinnamon egg mixture, creating a soft, custardy inside and a beautifully crisp, golden outside when pan-fried.
Why is Challah French Toast a Must-Try?
Challah is the ideal bread. Its rich, slightly sweet, and sturdy structure absorbs the custard without becoming soggy, leading to a wonderful texture.
A short soak is all you need. A few minutes on each side allows the thick slices to become saturated with flavor without falling apart during cooking.
Medium heat gives a golden crust. Cooking over steady medium heat ensures the exterior becomes crisp and browned while the custard in the center cooks through properly.
Ingredients for Challah French Toast
• Challah: Look for an unsliced loaf so you can cut thick, 1-inch slices. Day-old challah is even better as it’s slightly drier and soaks up more custard.
• Milk: Whole milk adds richness to the custard. You can substitute with 2% milk or a non-dairy alternative like almond or oat milk if you prefer.
• Cinnamon: Ground cinnamon adds classic warmth. A pinch of nutmeg or cardamom can also be added for a different spice profile.
• Butter: Use unsalted butter for frying to control the saltiness. Frying in butter provides a rich flavor and helps create a golden-brown crust.
Exact quantities are in the recipe card below.
How to Make Challah French Toast
Step 1: Make the Custard
First, whisk the eggs, milk, sugar, vanilla, cinnamon, and salt in a bowl. Pour this custard mixture into a shallow dish, which will make it easy to soak the bread.
Step 2: Soak the Bread
Dip each slice of challah into the custard, letting it soak for a couple of minutes on each side. The goal is for the bread to be saturated but still hold its shape.
Step 3: Pan-Fry the Slices
Melt butter in a large skillet over medium heat. Cook the soaked bread slices in batches for a few minutes per side, until they are golden brown and the custard is cooked through. Add more butter for each new batch.
What to Serve with Challah French Toast
Serve this French toast hot from the pan. It’s wonderful with a drizzle of maple syrup and a handful of fresh berries. A dollop of whipped cream or a simple dusting of powdered sugar is also a great addition.
Expert Tips for Challah French Toast
Egg Safety: This recipe contains eggs. To ensure food safety, the French toast should be cooked until the custard is set and the center reaches an internal temperature of 160°F (71°C).
Don’t Oversoak: Challah is very absorbent. Soaking it for too long can cause it to become mushy and fall apart in the pan.
Keeping it Warm: To serve everyone at once, place cooked slices on a wire rack set on a baking sheet in a low oven (200°F / 95°C) while you cook the remaining batches.
Pan Temperature: Medium heat is key. If the heat is too high, the outside will burn before the inside cooks. If it’s too low, the toast may become soggy.
How to Store and Freeze Challah French Toast
Store leftover French toast in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze slices in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat in a toaster, oven, or skillet until warm and crisp.
Challah French Toast Recipe FAQs
My French toast is soggy. What did I do wrong?
Sogginess usually happens from oversoaking the bread or cooking at too low a temperature. Make sure to soak the challah for just a few minutes until saturated but not mushy. Cook on steady medium heat to get a good crust that seals the outside.
Can I use a different type of bread?
Yes, while challah is ideal, you can also use other thick-cut, sturdy breads like brioche or Texas toast. Avoid thin, standard sandwich bread as it will likely fall apart.
Can I prepare this in advance?
You can whisk the custard mixture and store it in an airtight container in the refrigerator for up to 24 hours. When you’re ready to cook, give it a quick whisk before soaking the bread.
Challah French Toast
Ingredients
- 6 large eggs
- 1/2 cup whole milk 120 ml
- 1/4 cup granulated sugar 50 g
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 8 slices challah bread preferably a day old, about 1-inch / 2.5 cm thick
- 4 tablespoons unsalted butter for frying, 57 g
- For serving : maple syrup fresh berries, powdered sugar, optional
Instructions
- In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until well combined.
- Pour the egg mixture into a shallow dish or pie plate wide enough to fit a slice of bread.
- Working with one slice at a time, place the challah in the custard. Let it soak for 2 to 3 minutes per side, until it has absorbed the liquid but is not falling apart.
- Set a large nonstick skillet or griddle over medium heat. Add 1 tablespoon of butter and let it melt and sizzle.
- Carefully place 2 to 3 soaked bread slices in the hot skillet, ensuring not to overcrowd the pan.
- Cook for 3 to 4 minutes per side, until deep golden brown and crisp. The center should be cooked through, reaching an internal temperature of 160°F (71°C) to ensure the egg is fully cooked.
- Transfer the cooked French toast to a wire rack or a baking sheet in a warm oven (200°F / 95°C) to keep warm.
- Wipe the skillet clean with a paper towel, add more butter, and repeat with the remaining bread slices.
- Serve warm with your favorite toppings like maple syrup, fresh berries, or a dusting of powdered sugar.
Notes
