Challah is a traditional Jewish bread, often braided and slightly sweet, which makes it ideal for French toast. Challah French Toast is my go-to when I want a rich, slightly sweet breakfast that’s quick to prepare. I like using a whole loaf because I can slice it to the thickness I want. Thick slices (about 3/4 inch) absorb the egg mixture without becoming overly soggy, resulting in a tender, custardy interior and a golden exterior.
I usually make a small batch—about five slices—but this recipe scales easily to serve more people if needed. A single batch is quick to prepare and perfect for a weekend treat or an easy weekday morning.
My first attempt at French toast was a learning experience: the heat was too high and the outside burned before the center set. Since then I cook on medium heat, especially because I use butter, which browns quickly. On a gas stove set to medium, the timing below works reliably and produces evenly browned, flavorful slices.
Challah French Toast
3.4 from 103 votes
2
servings
10
minutes
6
minutes
Ingredients
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2 large eggs
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1 cup milk
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1 tablespoon cinnamon
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1 teaspoon nutmeg
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4-5 (3/4 inch thick) slices of challah
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1 tablespoon unsalted butter
Directions
- In a medium bowl, whisk together the eggs, milk, cinnamon, and nutmeg until smooth.
- Working with one slice at a time, briefly soak both sides of the challah just until coated. Avoid oversoaking to keep the bread from falling apart.
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- Heat a large skillet over medium heat and melt the butter until it foams. Add the soaked challah slices and cook until the bottoms are golden brown, about 3 minutes. Flip and cook another 3 minutes until both sides are golden and the center is set.
- Serve hot with pure maple syrup, or enjoy with jam, fresh fruit, or simply on its own.
Notes
- Resist flipping the slices before about 3 minutes; flipping too soon can cause them to break or stick. Butter browns quickly, so medium heat is best.
I prefer pure maple syrup with Challah French Toast because its natural flavor complements the bread’s sweetness without overpowering the cinnamon and nutmeg. A little syrup goes a long way; I like to taste the browned butter and warm spices on the crust rather than drowning the toast in syrup.
If you prefer not to use syrup, the French toast is flavorful on its own and pairs well with jams, jellies, or fresh fruit. It’s also enjoyable cold, making it a versatile option for leftovers.
You can make this a day ahead and reheat in the oven or microwave. Properly cooled and stored in a freezer-safe container, cooked slices will keep in the freezer for up to three months. Making a few batches at once is a great time-saver for busy mornings.
Enjoy this delicious breakfast!
-Madison