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Challah French Toast
Soaked in a rich cinnamon-laced custard, this challah French toast is fit for a special occasion.
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.
What You’ll Need To Make Challah French Toast
How To Make Challah French Toast
Begin by combining the eggs, milk, cream, honey, vanilla, cinnamon and salt in a large baking dish. Whisk well.
Place a few slices of challah in the custard.
Let soak, flipping occasionally, until saturated but not falling apart, 1-2 minutes depending on how moist you like your French toast.
Heat 1-1/2 tablespoons butter and 1-1/2 tablespoons oil over medium heat in a large skillet; add the soaked challah.
Cook until golden brown, 2 to 3 minutes per side.
Transfer the challah French toast to a wire rack and place in the oven to keep warm while cooking the remaining bread.
Serve hot with maple syrup and enjoy!
More French Toast Recipes
Challah French Toast
Soaked in a rich cinnamon-laced custard, this challah French toast is fit for a special occasion.
Ingredients
- 6 large eggs
- 3/4 cup low-fat milk
- 3/4 cup heavy cream
- 2 tablespoons honey
- 1-1/2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- Heaping 1/4 teaspoon salt
- 1 loaf day old challah, brioche or other good bread sliced 3/4-inch thick
- Unsalted butter
- Vegetable oil
- Maple syrup, for serving
Instructions
- Preheat oven to 250°F. Set wire rack on baking sheet and set aside.
- In a large baking dish, whisk together the eggs, milk, cream, honey, vanilla, cinnamon and salt.
- Place a few slices of the challah in the custard and let soak, flipping occasionally, until saturated but not falling apart, 1 to 2 minutes depending on how moist you like your French toast.
- Heat 1-1/2 tablespoons butter and 1-1/2 tablespoons oil over medium heat in a large skillet. Cook the first batch of soaked bread until golden brown, 2-3 minutes per side. Transfer to the wire rack and place in the oven to keep warm while cooking the remaining bread. Wipe the skillet clean with paper towels. Soak and fry the remaining bread, using butter and oil as necessary, until it's all cooked. Serve hot with maple syrup.
Nutrition Information
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- Serving size: 6
- Calories: 543
- Fat: 33 g
- Saturated fat: 14 g
- Carbohydrates: 45 g
- Sugar: 10 g
- Fiber: 2 g
- Protein: 15 g
- Sodium: 481 mg
- Cholesterol: 282 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This is a simple and great-tasting recipe that is easy to put together. My family has already made it on three separate occasions. As is, the recipe makes a wonderful brunch or even late night dinner if you are into that breakfast for dinner kind of thing, which we are. We tried it with vanilla extract and loved it. We also substituted the vanilla with lemon zest and lemon extract (and added blueberries) as well as orange zest and orange extract (and topped with toasted sliced almonds). They were all fabulous. And since challah stores well in the freezer, we can have it any day without much planning ahead. We served it with bacon or sausage and both were tasty. You will be happy to have finally found your go-to French toast recipe!