Introduction

Challah French Toast is a luscious breakfast treat that transforms soft, slightly sweet challah bread into golden, custardy slices. This recipe combines a rich custard soak with gentle baking and skillet frying for perfectly crisp edges and tender centers. It’s an elegant yet simple way to start your day or impress guests.

The image shows two thick slices of golden brown French toast stacked on a white plate. The top slice has a dollop of melting butter in the center, with golden syrup being poured over it, glistening and flowing down the sides of both toast slices. The French toast has a crispy, slightly caramelized texture on the outside, with soft, fluffy bread inside. The plate sits on a white marbled surface with a soft pink cloth partly visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (1-pound) loaf challah bread, cut into 1-inch-thick slices (10 to 12 slices)
1 1/2 cups whole milk, heavy cream, or a combination of the two

6 large eggs
2 tablespoons maple syrup, plus more for serving

1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon

1/4 teaspoon salt
2 to 3 tablespoons unsalted butter

Instructions

Step 1: Arrange a rack in the middle of the oven and heat to 300°F. Fit a wire rack inside a rimmed baking sheet. Place the challah slices in a single layer on the rack. Bake, flipping halfway through, until dry to the touch on both sides, about 15 minutes total. Remove from oven and let cool for 5 minutes.

Step 2: Meanwhile, prepare the custard by whisking together milk or cream, eggs, maple syrup, vanilla extract, ground cinnamon, and salt in a large measuring cup or bowl until fully combined with no streaks.
Step 3: Pour the custard into a 9×13-inch baking dish. Add as many challah slices as can fit in a single layer. Soak them for 1 to 2 minutes per side, flipping once, until drenched but still holding together. Transfer to the wire rack to let excess custard drip off, then repeat with remaining slices.
Step 4: Melt 2 tablespoons of butter in a large nonstick skillet over medium heat. When butter foams and sizzles but is not browned, add 4 soaked challah slices. Cook until the bottoms are golden-brown and crispy, about 3 to 4 minutes. Flip and cook the other side for about 3 minutes more.

Step 5: Add the remaining tablespoon of butter to the pan between batches, swirling it around to prevent burning. Serve the French toast warm with extra maple syrup.

Tips & Variations

Using a day-old challah loaf or slightly toasting it in the oven helps the slices soak up custard without falling apart.
For a richer flavor, try mixing equal parts heavy cream and whole milk in the custard.

Add a pinch of nutmeg or orange zest to the custard for a bright twist.
Serve with fresh berries, whipped cream, or a dusting of powdered sugar for extra indulgence.

Storage

Store leftover French toast in an airtight container in the refrigerator for up to 2 days. To reheat, warm slices gently in a skillet over low heat or in the microwave until heated through. For best texture, consider reheating them in a toaster oven to maintain crisp edges.

How to Serve

Two thick slices of French toast are stacked on a white plate. The top slice is golden brown with a soft, slightly crispy texture, and a melting pat of butter resting in the middle. Amber syrup is being poured over the butter, spreading down both slices, creating a shiny, sticky layer. The syrup pools slightly around the base of the toast. The background shows a white marbled texture and a glimpse of a pink cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of bread instead of challah?

Yes, brioche or thick-cut white bread works well as alternatives because they also have a slightly sweet, soft texture that absorbs custard nicely.

How do I prevent the French toast from becoming soggy?

Be sure to bake the bread slices first to dry them out slightly and soak them just long enough to absorb custard without falling apart. Cooking in a properly heated skillet with enough butter also helps achieve a crisp exterior.