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Best Challah French Toast Recipes

Best Challah French Toast Recipes

Top Rated Challah French Toast Recipes

Perfect for a snow day. Depending on how much rum you use, this French toast feels more like a rum cocktail that happens to have some French toast in it than the other way around.

Challah makes some of the best French toast because of its spongey texture and buttery flavor. Buy a round loaf or long braided loaf of it to use for French toast — a great way to utilize leftover bread from any meal. Click here to see Lazy Sunday Brunch Recipes.

Challah French Toast

This challah French toast isn’t your everyday French toast, the kind you might throw together with some sandwich bread, eggs and low-fat milk you’ve got in the fridge. It’s so much more special! Made with challah and a rich custard flavored with honey, vanilla, and lots of cinnamon, it cooks up slightly crisp on the exterior and creamy on the interior, and tastes almost like bread pudding.

Challah French Toast Recipe

Challah is classic Jewish bread that is made for special occasions. When you make Challah, it makes two loaves, perfect for having leftovers for French toast. This is not your everyday french toast either. The richness and extra thickness of a Challah loaf make it perfect to hold on to the tasty eggy custard. You may never go back to using regular bread for your french toast after you have this decadent breakfast.

You will want your bread to be a bit on the stale side, which is why I love using Challah after I’ve made it. It is a buttery sweet bread that goes stale quickly and beautifully. This way the bread will really soak up all the flavors of the egg custard. It combines magically with the sweetness of the bread and then fried in butter in a hot pan for a taste beyond amazing. You have to try this one today! You won’t regret it

So what do I need to make The Best Challah French Toast Recipe?

6 eggs, 1 ½ cups of half-and-half, 1 tsp grated orange zest, ½ tsp vanilla, 1 tbsp honey, ½ tsp, salt, 1 loaf challah bread, butter and oil for frying

Begin by assembling your egg mixture for the french toast. I like to use a 9吉 or bigger casserole dish to do this in. I’ve found it to be the best way to soak my challah bread before frying it off.

Start by adding your six eggs to the casserole dish.

Next add your half and half, vanilla, honey, salt and finally your teaspoon of orange zest.

I use a microplane to zest my orange. When doing so, I make sure not to remove too much of the outside of the orange because it’s bitter and tastes yucky!

Grab a whisk and get to mixing.

Here’s the egg mixture all combined.

Next, slice your challah bread into ¾ inch slices like so.

Place them inside the casserole dish for about 2 to 3 minutes to begin soaking up the egg mixture.

After the 2 to 3 minutes are up, flip the bread over to the other side for another 2 to 3 minutes to continue soaking.

While the french toast is soaking, begin heating a large skillet over medium heat on your stovetop. Add about 2 tablespoons of oil and 2 tablespoons of butter to your pan. I know using both sounds a little weird but there’s reasoning behind it. Butter tends to burn at a faster rate than oil. By adding the oil to the pan, it always the butter to cook a little longer without browning. You will still get the flavor of butter so don’t worry!

Once your challah bread has soaked up the egg mixture and your pan is heated, add a few pieces of the french toast.

You’ll want to cook the french toast for at least 2 to 3 minutes on each side. You’ll see that the french toast becomes a nice golden brown like so.

Note: It’s important to remember that the french toast has been soaking in eggs. You’ll need to make sure you’ve cooked the french toast enough in order to cook the eggs all the way through. If you notice your french toast begins to brown too quickly, pull the pan off the burner for about a minute to slightly cool it down. Then lower the heat and continue cooking.

Continue the same process for the rest of your french toast.

I was able to cook it all in two batches. If you’re worried about the first batch getting cold while you cook the second, I have two options for you. First, you can pull out two skillets and get the cooking done in one shot. The second option is to heat your oven to 250 degrees and place the first batch of french toast on a cookie sheet that you’ll put in the oven to keep everything warm until the second batch is complete.

Serve with syrup, powdered sugar, berries or anything else your little heart desires!

Please tell me you’re picking up on what I’m putting out here, friend. Are you sold on this yet? I mean really, how can you not agree this is the best challah french toast recipe on the planet?! Write down these ingredients ASAP and get to shopping. You and your family need this for breakfast tomorrow. You can thank me later!

How To Make Challah French Toast

  • Make the Custard: In a medium size bowl add eggs and milk and whisk together until smooth. Add in the cinnamon and vanilla and whisk.
  • Dip and Fry: Preheat the skillet to medium and add the butter. Once the butter has melted and pan is hot, add the French toast and fry until golden brown. Repeat on the other side.
  • Top and Eat: Top with your favorite toppings, fresh berries, powdered sugar, and syrup and enjoy!

Homemade Challah French Toast Tips and Variations

When it comes french toast, it’s pretty flexible, but there are a few things that will help make it divine.

  • Bread Should Be Stale: For the bread to absorb the egg custard and not fall apart you want your challah to be dried out and stale. Cut the bread the night before at least and let it sit out. If you forget, do not panic. You can “dry” out your bread in a 300 degree oven for about 15 minutes, turning half way.
  • Cut it thick: Make sure you cut the bread into at least 1 inch slices. That way it can soak up more of the flavor and hold on to it.
  • Let it Soak: Let your challah soak up the egg mixture for 60 seconds, turning half way through to really absorb it.
  • Use Butter for Frying: Please do not use oil, You want that golden rich flavor of butter flavor on your french toast. It will taste so much better than oil.
  • When Done Cooking: French toast is best served immediately, but if you need to keep it warm, place it on a cooling rack that has been set inside a cookie sheet. Put the cookie sheet ina 200 degree oven to keep warm. Putting the french toast on a wire rack will keep it from getting soggy.
  • Add Flavor: If you want to experiment with the flavor of your egg mixture, you can try adding different extracts. Try almond, rum, or coconut for added fun.

Topping your Challah French Toast

I love this full flavored french toast, it has so much flavor on its own. A simple topping of fruit and powdered sugar is all it needs. But there are times I really want to go all out and top this with a gorgeous syrup or jam. Here are some simple recipes that top your french toast absolutely perfectly.

Storing Leftover Challah Bread French Toast

This has to be one of my favorite things to do. I will make a huge batch of french toast. Let it cool completely and then freeze the leftovers for a quick breakfast any morning. Once the french toast has cooled, place on a cookie sheet and freeze for 30 minutes. Then remove and place in a freezer safe bag for up to 2 months. Thaw the leftovers in the microwave and then crisp in the toaster.

More French Toast Recipes to Try

French toast is one of those breakfast dishes that seems reserved for special occasions, holidays and festive brunches. But french toast is too good to be limited to once in a while and it is so easy to make, it shouldn’t be. Sweet and versatile french toast can be customized to fit your needs, whether you make a casserole the night before or whip it up in the morning, your family will thank you!

In a medium size bowl add eggs and milk and whisk together until smooth. Add in the cinnamon and vanilla and whisk.

Preheat the skillet to medium and add the butter. Once the butter has melted and pan is hot, add the French toast and fry until golden brown. Repeat on the other side.

Top with your favorite toppings, fresh berries, powdered sugar, and syrup and enjoy!

Calories 158 kcal (8%) Carbohydrates 3 g (1%) Protein 8 g (16%) Fat 12 g (18%) Saturated Fat 6 g (30%) Trans Fat 1 g Cholesterol 205 mg (68%) Sodium 139 mg (6%) Potassium 132 mg (4%) Fiber 1 g (4%) Sugar 3 g (3%) Vitamin A 513 IU (10%) Vitamin C 1 mg (1%) Calcium 84 mg (8%) Iron 1 mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Challah (an egg and butter based bread) is the quintessential bread for french toast for it’s rich, eggy flavor and soft, pillowy texture.

You can make this french toast with challah from the store for a quicker version or you can use my recipe for easy 6-strand challah and bake it at home.

What I love about this challah french toast is that it’s genius lies in it’s simplicity of using such a rich and soft bread. To make a really flavorful french toast, you need the basic ingredients of egg, milk, and butter. Then there’s seasoning like almond extract, nutmeg, and cinnamon that make everything have that restaurant quality.

When assembling this french toast, you definitely want to serve with the maple whipped cream. Talk about decadent!

I love to serve some crunchy almond slivers on top too because it adds that nice crunchiness and really works with the almond extract that’s in the recipe.

Challah Bread French Toast

Last fall my Aunt Sabrina visited from Berkeley and hosted the most incredible Shabbat dinner at my mom’s house during her stay. We enjoyed a simple meal of Lebanese salad, roast chicken, roasted root vegetables and freshly baked challah bread.

While I had made challah bread a few times before, it had honestly been years and I’m pretty sure I may have been 8 in Sunday school. Why on earth I waited so long? I have no idea.

To help you connect the dots, Sabrina is Ema Ljuba (my grandmother)’s daughter. This challah bread recipe has been passed down for generations and I look forward to passing it down to my boys – especially Chef Asher.

Of course, as anyone who grew up in a Jewish household knows, the best part about homemade challah bread on Friday is homemade challah bread French toast on Saturday morning! The soft, dense, eggy bread is the ideal candidate for the classic French toast breakfast. You can serve it with butter and maple syrup but it’s so decadent you almost don’t need it.

Recipe Summary

  • 1 ½ cups milk
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon white sugar
  • ½ teaspoon ground nutmeg
  • 1 pinch salt
  • 1 tablespoon butter, divided, or more as needed
  • 6 (1 inch) thick slices dry brioche bread
  • ¼ cup butter
  • 6 tablespoons maple syrup, or more to taste

Preheat oven to 350 degrees F (175 degrees C).

Whisk milk, eggs, vanilla extract, sugar, nutmeg, and salt together in a bowl.

Heat 1 1/2 teaspoons butter in a skillet over medium heat. Working in batches, dip each slice of brioche bread in the egg mixture and cook in the hot butter until golden, 2 to 3 minutes per side, adding more butter as needed. Transfer French toast to a baking sheet.

Bake in the preheated oven until puffed, 8 to 10 minutes.

Cook and stir 1/4 cup butter in a skillet over medium-low heat until browned and toasty, 3 to 5 minutes. Transfer browned butter to a cold dish. Drizzle browned butter over baked French toast and top each slice with 1 tablespoon maple syrup.

9 Delicious French Toast Recipes That Will Make You Look Forward to Morning

Among the most iconic brunch foods, French toast is at its heart a humble dish. The best French toast recipes balance simple ingredients&mdashbread, eggs, milk, and sugar&mdashwith no-fail techniques that render dry bread fluffy with a just-right touch of custard-like silkiness. Perhaps, then, that&rsquos why it&rsquos so widely loved&mdashfor its comforting flavors, versatility, and soul-satisfying warmth.

The best part is, once you know how to make French toast, you can get creative with the types of bread, toppings, and flavorings you use. Have a bounty of blueberries from the farmers&rsquo market? Blueberry Lemon Poppy Seed French Toast Casserole is an excellent option. In the winter, when chilly temps make crawling out of bed more difficult, thrill your family with Whole-Grain Cinnamon French Toast with Broiled Grapes, a French toast recipe that heats the home with scents of warm spices and sweet fruit. Left challah out on the counter and now it&rsquos too firm to eat? A dip in an eggy custard can remedy that for Challah Cinnamon French Toast.

The best French toast recipe for you will depend largely on the flavors you prefer in your breakfast or brunch and how you want to prepare the dish. Pan-searing is ideal for creating a golden-brown crust, but you&rsquoll need to stand guard over each piece as it cooks. Baked French toast is best when you have a crowd to feed and need everything finished all at once. Here, we&rsquove gathered our best French toast recipes so you can find the ones your family will love waking up to in the morning.

Variations and Substitutions

Here are some tips if you want to change things up a bit:

  • Use brioche bread instead of challah
  • Instead of strawberries, use raspberries or blueberries for the filling
  • Customize the custard by adding your favorite spices, such as nutmeg or cardamom
  • Top with cool whip or creme fraiche


A Trader Joe’s expert just took me on a tour of the store, showing me her favorites. She showed me the best deals and gave tips on what to buy elsewhere for budget sake. One of the most memorable parts of the trip was finding the challah bread. I’ve been searching for challah for some time, because America’s Test Kitchen recommends using this “egg-rich yeast-leavened braided bread” for their french toast. But I haven’t been able to find it anywhere, even at local bakeries. I had never heard it pronounced before. Right there in the bread aisle, I loudly proclaimed, “They have CHallah!” Said expert laughed while correcting my pronunciation, “It’s hallah. Like holla.” Then she “raised the roof.” What a weirdo! FYI: The proper pronunciation is “hallah,” like so, or “kallah,” like so.

America’s Test Kitchen has a standard recipe for French Toast which is “crispy on the outside and soft and puffy inside, with a rich, custard-like flavor.” I do not like eggy french toast. To solve this common problem, ATK uses only egg yolks in the dipping batter. Apparently the “eggy” flavor comes primarily from the egg white, because the sulfur compounds are mostly in the whites. (This is why I LOVE ATK I always learn something new!)

This French toast was delicious and worth the effort. I’m eager to try the Almond-Crusted French Toast version found here. Instructions are included below. Hmmm….Easter Brunch anyone? Challah!

America’s Test Kitchen French Toast (variation: Almond Crusted version)

For best results, choose a good challah or a firm, high-quality sandwich bread, such as Arnold Country Classics White or Pepperidge Farm Farmhouse Hearty White. Thomas’ English Muffin Toasting Bread also works well. If you purchase an unsliced loaf, cut the bread into 1/2-inch-thick slices. To prevent the butter from clumping during mixing, warm the milk in a microwave or small saucepan until warm to the touch (about 80 degrees). The French toast can be cooked all at once on an electric griddle, but may take an extra 2 to 3 minutes per side. Set the griddle temperature to 350 degrees and use the entire amount of butter for cooking.


  • 8 large slices good-quality challah or hearty white sandwich bread (see note above)
  • 1-1/2 cups whole milk, warmed (see note above, I used 2%)
  • 3 large egg yolks
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, melted, plus 2 tablespoons for cooking
  • 1/4 teaspoon table salt
  • 1 tablespoon vanilla extract
  • Maple syrup


  1. Adjust oven rack to middle position and heat oven to 300 degrees. Place bread on wire rack set in rimmed baking sheet. Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and let cool 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees.
  2. Whisk warmed milk, yolks, sugar, cinnamon, 2 tablespoons melted butter, salt, vanilla in large bowl until well blended. Transfer mixture to 13- by 9-inch baking pan.
  3. Soak bread in milk mixture until saturated but not falling apart, 20 seconds per side. Using firm slotted spatula, pick up bread slice and allow excess milk mixture to drip off repeat with remaining slices. Place soaked bread on another baking sheet or platter.
  4. Heat ½ tablespoon butter in 12-inch skillet over medium-low heat. When foaming subsides, use slotted spatula to transfer 2 slices soaked bread to skillet, and cook until golden brown, 3 to 4 minutes. Flip and continue to cook until second side is golden brown, 3 to 4 minutes longer. (If toast is cooking too quickly, reduce temperature slightly.) Transfer to baking sheet in oven. Wipe out skillet with paper towels. Repeat cooking with remaining bread, 2 pieces at a time, adding ½ tablespoon of butter for each batch. Serve warm, passing maple syrup separately.

For Almond Encrusted French Toast (Published on January 1, 2009. From Cook’s Illustrated.)

  • 1/2 cup slivered almonds
  • 1 tablespoon light brown sugar
  • 1 tablespoon Triple Sec
  • 1 teaspoon grated orange zest

Begin by processing ½ cup slivered almonds and 1 tablespoon light brown sugar in food processor until coarsely ground, 12 to 15 one-second pulses (you should have about ½ cup crumbs). In step 2, add Triple Sec, and orange zest to the milk mixture. In step 3, sprinkle 1 tablespoon nut mixture over one side of each slice of soaked bread. Cook as directed in step 4, cooking nut-mixture side first.