Description
This Challah French Toast recipe transforms day-old challah bread into a rich, custardy breakfast delight. Soaked in a cinnamon-vanilla egg mixture and pan-fried to golden perfection, this dish is warm, comforting, and perfect for a weekend brunch. Served with maple syrup, it’s a classic take on French toast with a luxurious, slightly sweet flavor.
Ingredients
Custard Mixture
- 6 large eggs
- ¾ cup low-fat milk
- ¾ cup heavy cream
- 2 tablespoons honey
- 1½ teaspoons vanilla extract
- 2 teaspoons cinnamon
- Heaping ¼ teaspoon salt
Bread and Cooking
- 1 loaf day old challah (or brioche or other good bread), sliced ¾-inch (2-cm) thick
- Unsalted butter (about 3 tablespoons, divided)
- Vegetable oil (about 3 tablespoons, divided)
- Maple syrup (for serving)
Instructions
- Preheat Oven: Preheat your oven to 250°F (120°C) and prepare a wire rack placed on a baking sheet. This setup will keep the cooked French toast warm without making it soggy.
- Make the Custard: In a large baking dish, whisk together the eggs, low-fat milk, heavy cream, honey, vanilla extract, cinnamon, and salt until fully combined and smooth.
- Soak the Bread: Dip a few slices of the challah bread into the custard mixture, allowing them to soak until saturated but still holding together. Flip occasionally, soaking for about 1 to 2 minutes depending on your preferred moistness.
- Cook the French Toast: Heat 1½ tablespoons of unsalted butter and 1½ tablespoons of vegetable oil over medium heat in a large skillet. Add the soaked bread slices and cook them until they’re golden brown on each side, approximately 2 to 3 minutes per side.
- Keep Warm: Once browned, transfer the cooked French toast to the wire rack in the preheated oven to stay warm while you cook the remaining slices.
- Repeat Cooking: Wipe the skillet clean with paper towels. Continue soaking and frying the remaining bread, adding more butter and oil as needed until all slices are cooked.
- Serve: Serve the Challah French Toast hot, drizzled generously with maple syrup.
Notes
- Day-old challah or brioche works best because it soaks up the custard without falling apart.
- Adjust soaking time depending on bread thickness and desired custard texture.
- Keeping the cooked toast warm in the oven prevents sogginess and helps maintain crisp edges.
- Use a mix of butter and oil to prevent burning while still getting flavorful browning.
- For an extra touch, consider dusting with powdered sugar or adding fresh berries as a topping.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
