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Challah French Toast

A delightful breakfast dish transforming slices of rich, eggy challah into a golden, custardy treat, perfect for brunch gatherings or quick weekday meals.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Custard Mixture
  • 6 large eggs Fresh eggs create a rich custard.
  • ¾ cup low-fat milk Keeps the dish lighter while still providing creaminess.
  • ¾ cup heavy cream Adds a decadent touch.
  • 2 tablespoons honey A natural sweetness.
  • 1½ teaspoons vanilla extract For an aromatic depth.
  • 2 teaspoons cinnamon Adds comforting notes.
  • heaping ¼ teaspoon salt Balances the sweetness.
French Toast Base
  • 1 loaf day-old challah Perfect for soaking up the custard.
  • 1½ tablespoons unsalted butter For rich flavor.
  • 1½ tablespoons vegetable oil Ensures a crisp golden exterior.
  • to taste maple syrup Classic topping.

Method
 

Preparation
  1. Preheat your oven to 250°F (120°C) and set a wire rack over a baking sheet.
  2. In a large baking dish, whisk together the eggs, low-fat milk, heavy cream, honey, vanilla extract, cinnamon, and salt until well blended.
  3. Slice the day-old challah into approximately ¾-inch (2-cm) thick pieces and soak them in the custard for 1 to 2 minutes, flipping occasionally.
Cooking
  1. Heat unsalted butter and vegetable oil in a large skillet over medium heat.
  2. Cook each side of the soaked challah until golden brown, about 2 to 3 minutes per side. Transfer to the wire rack in the oven to keep warm.
  3. Wipe down the skillet and repeat the soaking and cooking process for the remaining slices.
Serving
  1. Serve hot, drizzled with warm maple syrup.

Notes

Use stale bread for the best texture. Experiment with toppings like fresh fruit or whipped cream, or add chocolate chips to the custard for an indulgent twist.