The Best Homemde Challah French Toast Recipe

We love breakfast at our house, we even have it for dinner! I used my favorite French Toast recipe and love to serve it with bacon and eggs.

Challah French Toast Recipe

Challah is classic Jewish bread that is made for special occasions. When you make Challah, it makes two loaves, perfect for having leftovers for French toast. This is not your everyday french toast either. The richness and extra thickness of a Challah loaf make it perfect to hold on to the tasty eggy custard. You may never go back to using regular bread for your french toast after you have this decadent breakfast. You will want your bread to be a bit on the stale side, which is why I love using Challah after I’ve made it. It is a buttery sweet bread that goes stale quickly and beautifully. This way the bread will really soak up all the flavors of the egg custard. It combines magically with the sweetness of the bread and then fried in butter in a hot pan for a taste beyond amazing. You have to try this one today! You won’t regret it

Ingredients for the Best Challah French Toast

Simple ingredients come together to make the most indulgent french toast ever!

Eggs: Use room-temperature eggs for the best results. Milk or heavy cream: If you use milk, use whole milk. Cinnamon: Creates the best flavor for your french toast. Vanilla: Use good quality vanilla for a rich flavor. Butter: this is for cooking the french toast in, it is a must!Braided challah bread: Make sure your bread is stale.

How To Make Challah French Toast

Make the Custard: In a medium-size bowl add eggs and milk and whisk together until smooth. Add in the cinnamon and vanilla and whisk.Dip and Fry: Preheat the skillet to medium and add the butter. Once the butter has melted and the pan is hot, add the French toast and fry until golden brown. Repeat on the other side.Top and Eat: Top with your favorite toppings, fresh berries, powdered sugar, and syrup, and enjoy!

Bread Should Be Stale: For the bread to absorb the egg custard and not fall apart you want your challah to be dried out and stale. Cut the bread the night before at least and let it sit out. If you forget, do not panic. You can “dry” out your bread in a 300-degree oven for about 15 minutes, turning halfway. Cut it thick: Make sure you cut the bread into at least 1-inch slices. That way it can soak up more of the flavor and hold on to it. Let it Soak: Let your challah soak up the egg mixture for 60 seconds, turning halfway through to really absorb it.Use Butter for Frying: Please do not use oil, You want that golden rich flavor of butter flavor on your french toast. It will taste so much better than oil. When Done Cooking: French toast is best served immediately, but if you need to keep it warm, place it on a cooling rack that has been set inside a cookie sheet. Put the cookie sheet in a 200-degree oven to keep warm. Putting the french toast on a wire rack will keep it from getting soggy. Add Flavor: If you want to experiment with the flavor of your egg mixture, you can try adding different extracts. Try almond, rum, or coconut for added fun.