This recipe for Challah French Toast is a delicious breakfast or brunch option for a lazy Sunday morning with all of those slices of leftover challah. What a great way to make use of leftover Miracle Challah and uses only 5 ingredients. This kosher classic recipe is similar to our French Toast Casserole Challah Bread Pudding. It is ready in just a few minutes and only uses 4 ingredients besides challah bread. This recipe is kosher, and can be prepared non-dairy and pareve. Read on to learn how to make the best Challah Bread French Toast recipe.
Jump to:
Why We Love This French Toast Recipe
- Creative use for extra challah. How many times do you have leftover challah bread that goes uneaten...not anymore. French Toast is a delicious way to use your leftover challah.
- Quick to prepare. This recipe is ready in under 10 minutes. A hot fresh breakfast does not get any quicker than that.
- Only uses 5 ingredients. Eggs, milk, cinnamon, salt, and challah. That's it!
- Any challah will do. We are partial to using our Miracle Challah recipe to make this French Toast but you can also use store bought challah, water challah, or round challah from Rosh Hashanah.
A step by step guide to making this recipe for Challah French Toast
Step 1 - Slice the challah bread
Before you prepare the batter, slice the challah into ½ inch slices. You can do this right before step 2. For better results, leave the slices out overnight to "harden." Doing this will help the challah slices soak up more of the custard.
Step 2 - Make the Custard.
In a 9x13 baking dish add the eggs, milk (or pareve milk substitute), salt, and cinnamon. I like the 9x13 dish because it is flat and long enough to place the challah slices into once the custard is ready.
Step 3 - Beat the egg mixture
Whisk together the mixture until combined. Don't worry if the cinnamon clumps up a bit, this is normal.
Step 4 - Soak the challah in batter
Place the challah slices into the batter and let it sit for 2-3 minutes. Flip them over and let sit for another 2-3 minutes.
Step 5 - Sear in pan
Heat a pan to medium/low flame and grease with 2 tablespoons butter or non-dairy butter substitute. When hot, place the challah slices into the pan for 2-3 minutes.
Step 6 - Flip
Flip and cook for another 2-3 minutes over medium heat until golden brown.
Recipe FAQ
Yes, this recipe was born from our need to find something to do with our leftover challah but you can experiment with other breads as well. Try Italian, French, sourdough, or your favorite. Let us know what works for you.
What a great seasonal question for Rosh Hashanah. Yes, try adding 2 tablespoon of honey to the custard. The Challah French Toast will be sweeter so you will not need use as much maple syrup on top.
As my grandmother says "you gotta use a lot of butter in the pan." This is the trick to crispy edges, using enough butter. You don't want the toast slices drowning in butter but there has to be enough to ensure that the edges start to fry. For this recipe, don't be surprised if you go through ½ to a whole stick of butter.
Tips and Suggestions
- Drizzle on maple syrup for a classic American breakfast treat.
- Add 1 teaspoon of vanilla extract or bourbon (or both) to the batter before mixing.
- Leave your challah slices out the night before so that the bread dries out. Yes, technically you will be making it "stale" but it is in a controlled way. The reason you may want to do this is that the drier the bread, the more batter it will soak up. Think of the difference between a wet sponge and a dry sponge.
- Top with blueberries, strawberries, or bananas.
- Make Challah French Toast into a dessert by adding berries, vanilla ice cream, and chocolate syrup. Oh yeah, and don't forget the powdered sugar on top!
- Have this recipe in mind and make extra challahs for Shabbat or Rosh Hashanah.
- For those leaving a cooking flame on over Yom Tov, this makes a perfect breakfast or brunch treat.
More recipes like this one
📖 Recipe
Challah French Toast - 5 Ingredients
Equipment
- 9x13 pan
- frying pan
Ingredients
- 6 eggs
- 1 cup milk can substitute non-dairy milk to make this recipe pareve
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 10 slices challah
Instructions
- Slice 8-10 slices of challah into ½ inch thick slices.
- Add 6 eggs, milk, cinnamon, and salt to a 9x13 baking pan.
- Whisk lightly until combined.
- Soak the challah slices in the batter for 2-3 minutes per side.
- Cook the challah slices in pan on medium/low heat for 2-3 minutes on each side.
Notes
Tips and Suggestions
- Add 1 teaspoon of vanilla extract or bourbon (or both) to the batter before mixing.
- Leave your challah slices out the night before so that the bread dries out. Yes, technically you will be making it "stale" but it is in a controlled way. The reason you may want to do this is that the drier the bread, the more batter it will soak up. Think of the difference between a wet sponge and a dry sponge.
- Top with blueberries, strawberries, or bananas.
- Make Challah French Toast into a dessert by adding berries, vanilla ice cream, and chocolate syrup.
- Have this recipe in mind and make extra challahs for Shabbat or Rosh Hashanah.
- For those leaving a cooking flame on over Yom Tov, this makes a perfect breakfast or brunch treat.
