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challah french toast with blueberries

Easy 5 Ingredient Challah French Toast

A great use for your extra challah!
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Course: Breakfast, Dessert
Cuisine: American, Jewish, Kosher
Keyword: bread, toast
Prep Time: 8 minutes
Cook Time: 6 minutes
Total Time: 14 minutes
Servings: 4
Calories: 513kcal

Equipment

  • 9x13 pan
  • frying pan
  • Whisk

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.
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Nutrition

Calories: 513kcal | Carbohydrates: 67g | Protein: 23g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 319mg | Sodium: 769mg | Potassium: 326mg | Fiber: 3g | Sugar: 6g | Vitamin A: 736IU | Vitamin C: 1mg | Calcium: 234mg | Iron: 5mg