Challah French Toast
Thick slices of rich challah bread are soaked in a cinnamon-vanilla custard and pan-fried until golden brown.
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
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.