Challah is the best bread for French toast. It’s just a fact, I don’t make the rules. If you’ve had it, you already know. If you haven’t, you’re in for a treat with this one.
Challah French toast was a staple in my house growing up. The balance of crisp edges and pillowy centers makes me feel like a kid again. The best French toast uses bread that is a little bit dry, meaning it is ideally a few days old.
Try this indulgent, yet simple brunch for your next weekend morning topped with fruit, powdered sugar, and maple syrup.
Challah French Toast
4
servings30
minutes40
minutes1
hour10
minutesIngredients
1 loaf 1 challah bread, sliced into 1-inch thick pieces
6 6 eggs, whisked
1 cup 1 milk of choice (I used almond)
1 tsp 1 vanilla extract
1 tsp 1 cinnamon
1 tsp 1 nutmeg
1/4 tsp 1/4 salt
2-3 tbsp 2-3 unsalted butter (dairy free, if needed), for the pan
maple syrup, for serving
fruit, for serving
Directions
- In a large baking dish, whisk the eggs with the almond milk, vanilla, cinnamon, nutmeg and salt.
- One slice at a time, soak bread in egg mixture, turning several times, until saturated but not falling apart, 1 to 2 minutes depending on how moist you like your French toast.
- Heat a skillet over medium heat and melt 1-2 tbsp butter. Once the butter is bubbling, cook the first batch of soaked bread until golden brown, 2-3 minutes per side.
- Wipe the skillet clean with paper towels. Soak and fry the remaining bread, using butter as necessary, until it’s all cooked.
- Serve hot topped with fruit and maple syrup!
