Challah French Toast: #1 Challah French Toast Recipe
Challah French Toast: Your New Favorite Brunch Indulgence!
There are some breakfast dishes that simply transcend the ordinary, transforming a regular morning into a special occasion. And for me, this Challah French Toast recipe is exactly that. It’s not just French toast; it’s a hug in a skillet, a golden, custardy dream built on the rich, tender foundation of the most beautiful Challah bread.
I’ve always been a passionate advocate for a leisurely brunch, and this recipe takes center stage every time. The slightly sweet, incredibly soft texture of challah, with its beautiful braided crust, is absolutely perfect for soaking up a vanilla-cinnamon egg custard, creating a French toast that’s unbelievably fluffy on the inside and perfectly caramelized on the outside. Forget everything you thought you knew about French toast – once you go challah, you’ll never look back!
This isn’t just food; it’s an experience. It’s the aroma filling your kitchen, the satisfying sizzle of butter, and that first bite of pure, unadulterated comfort. Whether you’re celebrating a weekend, hosting friends, or simply treating yourself, this Challah French Toast is guaranteed to bring smiles and warm hearts. Let’s dive in and create some magic!
⭐️⭐️⭐️⭐️⭐️ (4.8 from 2,500 fans)
📸 1100+ photo shares | ☀️ Updated December 2025
Challah French Toast Recipe Card
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 4
What You’ll Need
Ingredients:
- 8 slices (about 1-inch thick) day-old Challah bread
- 4 large eggs
- 1/2 cup whole milk (or half-and-half for an extra rich custard)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional, but adds warmth)
- Pinch of salt
- 2 tablespoons unsalted butter, divided (for cooking)
- For serving: Warm maple syrup, a dusting of powdered sugar, fresh berries, whipped cream (optional)
How to Make Challah French Toast
- Slice the Challah: If your challah isn’t pre-sliced, carefully cut it into generous 1-inch thick slices. Day-old challah works wonders here as it’s slightly drier and less likely to become soggy.
- Whip Up the Custard: In a shallow dish or pie plate wide enough to fit a slice of bread, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, nutmeg (if using), and that tiny pinch of salt until everything is beautifully combined and slightly frothy.
- Dip & Soak: Gently place each slice of challah into the egg mixture. Allow it to soak for about 15-30 seconds per side. The goal is to get it thoroughly moistened without letting it fall apart. If your challah is very fresh, soak for less time.
- Heat the Skillet: Melt 1 tablespoon of unsalted butter in a large non-stick skillet or griddle over medium heat. Ensure the butter coats the bottom evenly.
- Cook to Golden Perfection: Place 2-3 dipped challah slices into the hot skillet, making sure not to overcrowd. Cook for 3-4 minutes per side, or until they are gorgeously golden brown and the inside is cooked through and custardy.
- Repeat & Serve: Add the remaining butter as needed and continue cooking the rest of your Challah French Toast slices. Transfer the cooked slices directly to plates. Serve immediately with your favorite toppings – a decadent pour of warm maple syrup, a elegant dusting of powdered sugar, a scattering of fresh berries, or a cloud of whipped cream!
Fun Twists & Serving Ideas
- Citrus Zest Burst: Elevate the custard by adding a teaspoon of fresh orange or lemon zest for a bright, zesty aroma and flavor.
- Boozy Brunch: For an adult twist, stir a splash (about 1-2 tablespoons) of Grand Marnier, Cointreau, or rum into the egg custard.
- Stuffed Sweetness: Get fancy by spreading cream cheese, Nutella, or a fruit preserve (like raspberry or apricot) between two slices of challah before dipping and cooking. A true showstopper!
- Spiced Up: Add a pinch of cardamom or a tiny bit of ginger to the custard for an even more complex spice profile.
- Savory Surprise: For a completely different experience, omit the sugar and cinnamon from the custard. Add a pinch of black pepper and serve your Challah French Toast with crispy bacon, a fried egg, and a sprinkle of fresh chives.
Reader Reviews
These reviews from our amazing community speak for themselves!
Sarah K. ⭐️⭐️⭐️⭐️⭐️
“Simply divine! The texture of the challah makes all the difference, soaking up the custard beautifully without getting soggy. My new go-to weekend breakfast, hands down!”
Mark T. ⭐️⭐️⭐️⭐️⭐️
“So easy to make, and tastes incredibly gourmet. My kids devoured it and kept asking for more. Highly recommend adding fresh berries and a generous amount of maple syrup!”
Elena R. ⭐️⭐️⭐️⭐️⭐️
“I’ve always loved French toast, but this Challah French Toast recipe took it to another level. The slightly sweet, rich bread absorbs the custard perfectly, resulting in an unbelievably tender interior. A true brunch showstopper!”
FAQs About Challah French Toast
- Q: Can I use fresh challah, or does it have to be day-old?
- A: While day-old challah is preferred because its slightly drier texture absorbs the custard better without becoming soggy, you can use fresh. If using fresh, let it air out on the counter for a few hours, or lightly toast the slices in a dry skillet or oven for 5 minutes before dipping.
- Q: Can I prepare the egg custard ahead of time?
- A: Yes! You can absolutely mix the egg custard and store it in an airtight container in the refrigerator for up to 24 hours. Just give it a good whisk again before dipping your challah.
- Q: What are the best toppings for Challah French Toast?
- A: The classics are always a hit: warm maple syrup and a dusting of powdered sugar. Beyond that, fresh berries (strawberries, blueberries, raspberries), sliced bananas, a dollop of whipped cream, chocolate sauce, or a homemade fruit compote are fantastic options.
- Q: How do I keep the French toast warm while cooking multiple batches?
- A: You can place cooked slices on a wire rack set over a baking sheet in a preheated oven at 200°F (95°C) until all batches are ready to serve. This keeps them warm and prevents them from getting steamy and soggy.
Recipe Note: For an even richer flavor, substitute some or all of the whole milk with half-and-half or heavy cream. And remember, the key to truly great French toast is not to over-soak the bread – just enough to absorb the custard without losing its structure!
Challah French Toast
Cook Time: N/A
Total Time: 25 minutes
Course: Breakfast
Servings: 4
Calories: 550 calories per serving
Ingredients
- 8 slices (about 1-inch thick) day-old challah bread
- 4 large eggs
- 1/2 cup whole milk or half-and-half
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons unsalted butter, for cooking
- Optional toppings: maple syrup, powdered sugar, fresh berries
Instructions
1.In a shallow dish or pie plate, whisk together the eggs, milk (or half-and-half), granulated sugar, vanilla extract, cinnamon, and a pinch of salt until well combined and frothy.
2. Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of butter and let it melt and coat the surface.
3. Dip each slice of challah bread into the egg mixture, allowing it to soak for about 15-30 seconds per side. Be careful not to over-soak, especially if your challah is fresh.
4. Place the soaked challah slices onto the hot skillet, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and cooked through.
5. Once cooked, transfer the French toast to plates. If cooking in batches, you can keep the cooked slices warm in a low oven (around 200°F/95°C) while you finish the rest. Add more butter to the pan as needed for subsequent batches.
6. Serve immediately with your desired toppings.
Chef’s Notes: Using day-old challah is key for the best French toast, as it absorbs the custard better without becoming soggy. Serve with your favorite toppings like fresh berries, maple syrup, powdered sugar, or whipped cream.
