Challah French Toast
Thick slices of soft, eggy challah bread soaked in a vanilla-scented custard and pan-fried until golden and crisp on the outside, tender and custardy inside. A simple yet luxurious breakfast that turns day-old bread into something truly special.
For 4 servings
- mix · ~1 min
Make the custard.
1.Crack 4 large eggs into a large mixing bowl.2.Add milk, vanilla extract, cinnamon, and a pinch of salt.3.Whisk until smooth and well combined, about 30 seconds. - prep · ~1 min
Soak the challah slices.
1.Dip one thick slice of challah into the custard.2.Let it soak for 15-20 seconds per side — challah is sturdy and can absorb well.3.Lift and let excess custard drip off before placing in the pan.TIPDay-old challah soaks up custard beautifully without falling apart. If using fresh bread, dry slices in a 300°F oven for 5 minutes first. - fry · ~6 min
Cook the French toast.
1.Melt 1 tablespoon butter in a large skillet over medium heat.2.Place soaked challah slices in the pan without crowding.3.Cook until golden brown and crisp on the bottom, about 3 minutes.4.Flip with a wide spatula and cook the other side until golden, another 2-3 minutes.TIPMedium heat is key — too hot burns the outside before the custard sets, too low makes it soggy. - fry · ~8 min
Cook remaining batches.
Repeat with remaining butter and soaked challah slices, adjusting heat as needed. Keep cooked slices warm on a wire rack in a 200°F oven while finishing the batch.
TIPWiping the pan between batches keeps the butter from burning. - serve
Serve hot with maple syrup.
Stack slices on warm plates, drizzle generously with maple syrup, and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Day-old challah soaks up custard without turning mushy; if using fresh, dry slices in a 300°F oven for 5 minutes first.
- 2Let excess custard drip off after soaking to prevent a soggy interior and uneven browning.
- 3Cook over medium heat — too high burns the exterior before the custard sets, too low makes it greasy.
- 4Use a wide spatula to flip; challah is sturdy but the custard makes it tender.
- 5Keep cooked slices on a wire rack in a 200°F oven to stay crisp, not steaming on a plate.
- 6Wipe the pan clean between batches to avoid burnt butter residue.
Adapt it for your goals.
Spiced orange
Add 1 tablespoon of orange zest and a pinch of nutmeg to the custard — the citrus cuts the richness and brightens the flavor.
savory sweetSavory-sweet
Skip the cinnamon and add a pinch of black pepper and a few drops of balsamic vinegar to the custard; serve with a drizzle of honey and flaky sea salt.
dairy freeDairy-free
Replace whole milk with oat milk or full-fat coconut milk — oat provides creaminess, coconut adds a subtle tropical note.
stuffedStuffed
Press a thin layer of cream cheese between two challah slices before soaking (use 2 slices per portion); cook as directed and top with fresh berries.
Why this is on our healthy list.
Protein from Eggs
Four large eggs provide around 24 grams of protein, supporting muscle repair and keeping you full longer.
Calcium from Milk
Whole milk contributes calcium for bone health, along with vitamin D if fortified.
Antioxidants from Cinnamon
Cinnamon contains polyphenols that help fight inflammation and may support blood sugar balance.
Frequently asked questions
Yes — brioche is very similar in texture and richness; just reduce soak time to 10 seconds per side since it's more delicate.
