Challah French Toast
Thick, fluffy slices of day-old challah bread soaked in a rich, sweet custard infused with cinnamon and vanilla, then pan-fried to a perfect golden-brown. This decadent breakfast classic offers a soft, custardy interior and a beautifully crisp exterior, making it an unforgettable brunch centerpiece.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Custard Bath
- b.In a shallow dish or pie plate that's wide enough to fit a slice of bread, add the eggs, whole milk, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt.
- c.Whisk vigorously for about 1-2 minutes until the mixture is completely smooth, well-combined, and slightly frothy. This ensures the egg is evenly distributed for a consistent coating.
- 2
Step 2
- a.Heat the Skillet
- b.Place a large non-stick skillet or griddle over medium heat.
- c.Add 1 tablespoon of unsalted butter and allow it to melt and foam, swirling to coat the entire surface of the pan. The heat is perfect when the butter is sizzling but not browning.
- 3
Step 3
- a.Soak and Cook the Challah
- b.Working one slice at a time, dip the challah bread into the custard mixture.
- c.Allow it to soak for 20-30 seconds per side. The bread should be fully saturated but not so soggy that it falls apart.
- d.Lift the slice and let any excess custard drip back into the dish.
- e.Carefully place 2-3 soaked slices onto the hot skillet, ensuring there is space between them.
- f.Cook for 3-4 minutes per side, until a deep golden-brown crust forms and the center is cooked through and custardy. Avoid pressing down on the slices.
- 4
Step 4
- a.Cook Remaining Batches and Serve
- b.Transfer the cooked French toast to a wire rack set on a baking sheet and place in a warm oven (200°F / 95°C) to keep warm.
- c.Wipe the skillet clean with a paper towel, then add another tablespoon of butter for the next batch.
- d.Repeat the soaking and cooking process with the remaining challah slices.
- e.Serve immediately, dusted with powdered sugar, drizzled with warm maple syrup, and topped with fresh berries.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Day-old challah is essential. Its drier texture allows it to absorb the custard perfectly without becoming mushy.
- 2Don't oversoak the bread. A quick dip is all you need to saturate it without compromising its structure.
- 3Maintain a consistent medium heat. If the pan is too hot, the outside will burn before the custardy center is cooked.
- 4For an even richer flavor, substitute half-and-half or heavy cream for the milk.
- 5Wipe the skillet clean between batches to prevent burnt butter and sugar bits from sticking to subsequent slices.
- 6Add a teaspoon of orange zest to the custard for a bright, citrusy aroma that complements the cinnamon and vanilla.
Adapt it for your goals.
Flavor Boost
Add 1/4 teaspoon of ground cardamom or allspice to the custard along with the cinnamon for a more complex spice profile.
Stuffed French ToastStuffed French Toast
Create a pocket in each thick slice of challah and fill with a mixture of cream cheese and fruit jam before soaking and frying.
Crunchy ToppingCrunchy Topping
After soaking, press one side of the bread into crushed cornflakes or sliced almonds before pan-frying for a delightful crunch.
Savory VersionSavory Version
Omit the sugar, vanilla, and sweet spices. Instead, add a pinch of black pepper, paprika, and finely chopped chives to the custard. Serve with a fried egg and avocado.
Why this is on our healthy list.
Provides High-Quality Protein
The eggs in the custard are an excellent source of complete protein, which is essential for muscle repair, immune function, and keeping you feeling full and satisfied.
Quick Energy Source
The carbohydrates from the challah bread and sugar provide a readily available source of energy, making this a great option for a weekend breakfast to fuel your day's activities.
Contains Essential Nutrients
This dish offers several key nutrients. Milk provides calcium for bone health, while eggs contribute vitamin D, vitamin B12, and choline, which is important for brain function.
Frequently asked questions
Sogginess is usually caused by two things: using bread that is too fresh, which absorbs too much liquid too quickly, or oversoaking the bread slices. Using day-old, sturdy bread and soaking for just 20-30 seconds per side is key to a custardy, not soggy, interior.