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Challah French Toast Recipe

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★★★★★

4.9 from 101 reviews

This Challah French Toast recipe transforms the rich, slightly sweet challah bread into a luscious breakfast treat. Soaked in a cinnamon-vanilla custard and pan-fried to golden perfection, each slice is crispy on the edges while tender inside. Finished with maple syrup, this dish is a decadent and comforting way to start your day or impress guests during brunch.

Ingredients

Scale

Bread

  • 1 (1-pound) loaf challah bread, cut into 1-inch-thick slices (10 to 12 slices)

Custard

  • 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

For Cooking

  • 2 to 3 tablespoons unsalted butter

Instructions

  1. Dry the Bread: Preheat your oven to 300°F and position a rack in the middle. Place a wire rack inside a rimmed baking sheet and arrange the challah slices in a single layer on the rack. Bake the bread, flipping halfway through, until both sides are dry to touch, about 15 minutes total. Remove from the oven and let cool for 5 minutes. This drying step ensures the bread absorbs the custard well without becoming soggy.
  2. Prepare the Custard: In a quart-sized measuring cup or medium bowl, whisk together the milk or cream, eggs, maple syrup, vanilla extract, ground cinnamon, and salt until fully blended with no visible streaks of egg. Pour this custard mixture into a 9×13-inch baking dish for soaking the bread.
  3. Soak the Bread: Submerge as many challah slices as can fit in a single layer into the custard. Flip the slices once and soak each side for 1 to 2 minutes until thoroughly drenched but still intact. Transfer soaked slices back to the wire rack over the baking sheet to let excess custard drip off. Repeat with the remaining slices to prepare all for cooking.
  4. Cook the French Toast: Melt 2 tablespoons of unsalted butter in a large nonstick skillet over medium heat. When the butter has foamed and is sizzling but not browned, add 4 soaked challah slices. Cook for 3 to 4 minutes until the bottoms are golden-brown and crispy, then flip and cook the other side for about 3 minutes. Add the remaining 1 tablespoon butter to the pan between batches, swirling to melt and prevent burning. Cook the remaining slices the same way.
  5. Serve Warm: Plate the golden French toast and serve immediately with extra maple syrup for drizzling. Enjoy your rich and comforting breakfast!

Notes

  • Drying the bread in the oven before soaking prevents it from becoming too mushy when soaked in custard.
  • You can use whole milk, heavy cream, or a mixture depending on how rich you want your custard.
  • Maple syrup can be substituted or complemented with powdered sugar, fresh berries, or whipped cream.
  • Ensure butter is sizzling but not browned to avoid burning the toast during cooking.
  • If you want to prep ahead, soak the bread and keep it chilled, then cook right before serving.

Keywords: Challah French Toast, breakfast, brunch, cinnamon vanilla custard, maple syrup, sweet breakfast

Find it online: https://thefoodrecipe.com/challah-french-toast-recipe/