Challah French Toast
This Challah French Toast is a warm hug on a plate! Rich, eggy, and perfectly spiced for an indulgent yet easy breakfast treat.
Servings: 4 servings
Ingredients
- 6 large eggs
- 1 cup low-fat milk
- 1 cup heavy cream
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon salt heaping
- 1 loaf day-old challah, brioche, or other good bread sliced 1-inch (2-cm) thick
- unsalted butter
- vegetable oil
- maple syrup for serving
Instructions
- In a large mixing bowl, crack the 6 large eggs and whisk them together until fully blended. Add 1 cup of low-fat milk, 1 cup of heavy cream, 2 tablespoons of honey, 1 teaspoon of vanilla extract, 2 teaspoons of cinnamon, and a heaping 1 teaspoon of salt. Whisk until smooth and well combined.
- Slice your day-old challah bread into 1-inch thick pieces if not already sliced. Dip each slice into the custard mixture, soaking about 30 seconds on each side.
- Heat a large skillet or griddle over medium heat with a tablespoon of unsalted butter and a splash of vegetable oil.
- Once the butter is melted and bubbling, place the soaked challah slices onto the skillet. Cook about 3-4 minutes per side until golden brown and crispy. Cook in batches without overcrowding the pan.
- Remove the cooked French toast and place on a warm plate. Drizzle with maple syrup and add your favorite toppings. Serve and enjoy!
Equipment
- Large Mixing Bowl
- Whisk
- Skillet or griddle
- Spatula
- Measuring Cups and Spoons
Notes
- Use day-old challah bread for best custardy texture and flavor absorption.
- Do not skip soaking the bread; soak about 30 seconds per side for perfect custard.
- Cook on medium heat to get crispy edges without burning.
- Store leftovers in an airtight container refrigerated up to 3 days; reheat in a toaster, skillet, or oven.
- Try seasonal variations like adding pumpkin spice in fall or fresh berries in spring.